The Rich Cut Of Swordfish Everyone Should Try Once

Swordfish's culinary power is no secret. Delicate and subtle yet still flavorful enough to make an impact, this protein holds unparalleled versatility. Toss it on the grill and you're all set for an exquisite cookout. At fancy restaurants, you can easily find it drenched in a decadent sauce, ready to delight with every flaky spoonful. Right in the comforts of your kitchen, it's just the star ingredient needed to elevate any ordinary meal. More often than not, it's the steaks and loins that end up on the plates, but this fish has more to offer than just those popular cuts. Hidden in plain sight is the belly — an overlooked swordfish cut with much more to offer than you'd think.

Swordfish are often prized for their firmness. 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. It perfectly balances the line between meaty and tender, so even though it feels brand-new, you'll still get traces of the swordfish's distinctive texture at the end.

And the flavors? Well, it's a perfect match with the divine texture. 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. When accompanied by a diverse range of spices and condiments, it's pure heaven.

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 with crispy crusts around the edges. All that's missing is a flavoring to complete the fine-dining experience. No need for anything over the top, just a glaze is enough to intensify the flavors even further. From sweet maple syrup and umami soy sauce to a bright mixture of pineapple juice, chili peppers, and various herbs, your choices are wide open. Want something creamy instead? Perhaps whip up a custard from heavy cream and egg yolks or a classic lemon garlic sauce to keep it simple yet elegant.

Swordfish belly doesn't just work as the main star; it's also a game-changer when diced into cubes and used in dishes that need a different protein. Maybe chuck it into a pasta that's gotten too repetitive — you'll love the way this seafood breathes new life into a familiar dish. In a seafood chowder or fish stew, its fat content melds right into the brothy base, giving these dishes a natural richness. Imagine it in a show-stopping dinner party salad with arugula, cherry tomatoes, and a balsamic vinaigrette, where its savory notes offset the light, fresh ingredients. That's one marvelous way to make salads way more fun and captivating.