Now Taking Early Christmas Orders

Orders can be made via this website: www.thedevonfishmonger.co.uk
by telephone: 01404 548867, or by visiting the shop at: 11, New Street, Honiton, Devon, EX14 1HA .

Last Christmas orders for national deliveries by Wednesday December 16th please, for deliveries up to Wednesday December 23rd.

All other Christmas orders will be ready for collection only at the Honiton shop from Friday December 18th though until Wednesday December 23rd.
Collections on Sunday December 20th and Thursday 24th until 12 noon only.
Daily orders are as usual.

Swordfish

Swordfish

From £11.50.    Please choose an option below:

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Swordfish is a firm, succulent and meaty fish whose texture can be compared to that of tuna. Our swordfish comes from sustainable sources and is usually cut into steaks with the skin removed, ready for cooking. Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, garlic and soy.
Although it is an oil-rich species of fish, it benefits from being marinated or brushed generously with oil prior to cooking as this helps prevent it from drying out during cooking.

Grilled: for 4 swordfish steaks, make the marinade with 8 tbls of olive oil, 2 tbls of lemon juice, salt and pepper, a clove of garlic finely chopped and a handful each of mint and coriander.
Season the swordfish steaks with salt and pepper and place in a shallow dish. Mix all the marinade ingredients together, and pour over the swordfish. Leave to marinade in the fridge for 30 minutes.
Heat a tablespoon of olive oil in a heavy-based frying pan. When the pan is very hot, add the swordfish steaks and fry for 34 minutes on each side. Remove from the pan and leave to rest in a warm place for 5 minutes.
Turn the heat down and add the remainder of the marinade sauce to the pan, stir for a minute to heat through, then spoon the sauce over the steaks. Good with a tomato and green bean salad in a mustard dressing.

Barbecued: A simple white wine or cider marinade makes this swordfish dish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served.
Stir a 110ml of white wine (or cider), 5 cloves of garlic finely chopped and 1 teaspoon of rosemary together in a medium baking dish. Season the swordfish steaks with salt and pepper, place in a baking dish and turn to coat. Cover and refrigerate for 30 minutes.
In a small bowl, stir together the juice of 1 lemon, 1 tablespoon of olive oil and a 2nd teaspoon of rosemary. Set aside.
Preheat barbecue for medium heat. Transfer the steaks to a kitchen roll lined dish, and discard the marinade. Lightly oil the barbecue grate to prevent sticking. Cook the fish steaks for 10 minutes, turning once, until easily flaked with a fork. Remove to a serving plate and spoon the lemon sauce over the swordfish. Very moreish.

The kebabs just need to brushed with a little oil and grilled or barbecued on each side for 3-4 minutes.

Delivery Pricing
The courier charge for national deliveries is 12.50.
We charge an 8.50 flat rate for local Devon deliveries.
Orders over 50 are free of charge.

Saturday deliveries are subject to a 35 courier surcharge.

Click here for full details of our Delivery and Packaging Options
THE DEVON FISHMONGER

Based in Honiton, EX14 1HA, in East Devon, we are an independent traditional fishmonger committed to providing fresh fish and shellfish of the highest standard. Order via The Devon Fishmonger website, open 24/7. Or call 01404 548867.

DELIVERY

The courier charge for all local and national deliveries is 9.50.
Orders over 50 are free of charge.

SECURE PAYMENT

Feel secure with our 100% secure online shop. All orders processed securely using SagePay.

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