Swordfish's culinary power is no secret. Delicate and subtle yet still flavorful enough to make an impact, this protein holds unparalleled versatility.
The belly, however, flips that expectation on its head with its buttery softness. Rich in fat, this cut possesses a butter-like silkiness that feels utterly refreshing to the swordfish-eating experience.
Layered over the oceanic undertone is a subtle sweetness mixed with briny, savory nuances. Altogether, they create an umami richness that gets more enticing with each bite.
Just as swordfish steaks are often pan-seared to perfection, the belly can also be utilized the same way. After searing on the pan with vinegar, salt, and pepper for 8 to 10 minutes, you'll get golden-brown meat.
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