Swordfish

This dish is a perfect example of Villaran Novoandina ("New Andean") style of cooking. Ingredients native to Peru, such as escolar, aji, and tropical fruit, are combined in whimsical, creative ways. The presentation is very contemporary, yet the bright, satisfying contrast of crisp fish, sweet fruit, and spicy sauce is true to Peruvian flavors.

A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

This healthy swordfish recipe is beautifully flavored with shallots, garlic, and green olives.