Swordfish is a delicious and nutritious fish, but it can be difficult to know what seasonings will bring out its best flavor.

The beer was an instant hit in the pubs and is now Wadworth’s second best selling beer after 6X. It is available bottled and since 2013 has been listed in regional branches of Waitrose, Asda and Tesco, and is available nationally via Ocado.

Don’t be afraid to experiment! Try combining different herbs, spices, and other ingredients to create your own unique blends that suit your taste preferences. Another great option is a Mai Tai. Mai Tais are made with rum, orange Curaçao, lime juice, and grenadine, and they have a sweet and fruity flavor that goes well with shrimp.

Swordfish should be cooked until it reaches an internal temperature of 145°F. It should still have a slightly pink center when fully cooked. Overcooking can result in dry, chewy meat. What Flavor is swordfish steak? Wadworth, the Devizes-based traditional brewers, have sold an amazing 1.5 million pints of their famous Swordfish ale since it was first brewed five years ago.

Still, others believe that beer or soft drinks are the best options, as they won’t clash with the flavors of the fish. Chris Welham, CEO for Wadworth, said: “We are incredibly proud to sell our Swordfish beer to raise money for such a worthwhile cause. Our close relationship with the Fly Navy Heritage Trust is very important to us, and after three years we’re happy to see it go from strength to strength, and thank our customers for remaining supportive of the cause whilst enjoying a great pint of beer. We hope this is a partnership that will continue for many years to come.” For an extra boost of flavor, marinate your seasoned swordfish in the refrigerator for at least 30 minutes prior to cooking. This will help tenderize and infuse even more of those delicious flavors into the fish.