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As with all fish it is best eaten on the day of purchase but if you need to store it then first wash and pat it dry before placing on a cake rack over a shallow pan filled with crushed ice and refrigerate. All fish deteriorates if allowed to sit in its' own juice. It will store well like this for up to 2 days. Swordfish can be frozen for up to 2 months but be sure to defrost slowly and thoroughly before cooking.
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Swordfish- Preparation and Cooking. The secret to successful swordfish cookery is not to overcook it. Whichever cooking method you use your swordfish will be cooked when its flesh becomes opaque yet is still moist on the inside. It is best to cook skinless fillets, steaks or chunks as the skin is tough and strong tasting.
Baking. Place swordfish in a greased baking dish or wrap in oiled foil and place on a baking sheet. Brush with melted butter, season with salt and pepper or cover with a piquant sauce, and bake in a medium oven for about 20 minutes.
Grilling. Place steaks or kebabs on a well greased grill pan and place under the grill for about 6-10 minutes, turning once.
