Wild-Caught Swordfish

Great products

Riviera Sword Fish.....Versus Supermarket Swordfish.

Its quite simple , from a chefs standpoint...The end dish on the Plate needs to be "Tender"....gently flaked and moist...A dried out piece of Overcooked Sword Fish....common at many so called "Sea Food Restaurants"...tastes like cardboard and is almost inedible...though if you paid 35$$ you probably will choke it down. The Riviera Swordfish...when defrosted remains moist and almost fresh. I grill my swordfish ...or Sear it Blackened...Cajun Style. In either preparation Their Fish remains Moist...flavorful and falls apart with a fork...Your side dishes are your choice......but as a main Dish will certainly deliver ....for grilling I suggest a simple butter /garlic/salt/Black pepper mix for a baste....serve on a platter and garnish with lime slices....some finely chopped fresh Parsley ...perhaps a slightly sweet mango salsa...in the center bowl...

Swordfish

It’s good