Swordfish Steaks are the fish for people who usually prefer steak. Dense, meaty and with very little flake, swordfish cooks more like a steak than a fish. It holds its shape on the grill, stays put on a skewer, and stands up to bold flavours like garlic, chilli and lemon. Each 800g pack holds four 200g portions, frozen at source and vacuum-packed to lock in freshness.

Brush them with olive oil, garlic and chilli, grill hot and fast, and finish with a squeeze of lemon and a handful of fresh parsley. Serve with a crisp salad, roast potatoes or grilled vegetables. They’re a great pick for the braai, especially when you want something that won’t fall through the grid.

• Firm, meaty steaks: hold their shape on the braai, grill or skewer
• Four 220g portions per 850g pack: one steak per person, no cutting needed
• Frozen at source and vacuum-packed for freshness
• Delivered frozen, straight to your door

Cooking Instructions: Defrost overnight in the fridge, still in the vacuum pack. Pat dry and brush with oil, then season.

Braai or grill: Cook over hot coals or a very hot grill for 3 to 4 minutes per side.

Pan: Heat a little oil in a heavy pan over high heat and sear for 3 to 4 minutes per side.

Skewers: Cut into large cubes, thread onto skewers and grill for 2 to 3 minutes per side.

Cook hot and fast, and take the steaks off while the centre is still slightly pink. They’ll finish cooking as they rest for a minute or two. Overcooked swordfish turns dry, so err on the side of less. Serve immediately.