Swordfish is a saltwater fish with slightly oily, flavorful, meaty, light-colored flesh. It is sold as steaks or fillets that are available fresh or frozen.
To test fish for doneness:
Slit the fillet or steak at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.For other types of fish, see anchovies, cod, flounder, halibut, lingcod, mackerel, monkfish, red snapper, rock cod, salmon, salt cod, sardines, sea bass, snapper, sole, trout, and tuna.