Present in the Mediterranean from June to November, the swordfish (Xiphias gladius) is a highly sought-after fish for the quality of its fine and delicate flesh. It falls into the category of semi-fatty fish due to its lipid content. Rich in animal protein, iron, and vitamins, its flesh has a flavor similar to tuna with a less pronounced taste. Cut into slices, it can be marinated and grilled like a steak.