Hawaiian Fish
Shutome (Xiphias gladius) is the Hawaiian broadbill swordfish — caught in deep-water longline fishing. Firm, dense, pale to pinkish flesh that browns when cooked. Excellent grilled (cut 3/4 inch thick, cook slightly past rare — unlike ʻahi, swordfish needs to be cooked through but not overcooked). A versatile restaurant fish that takes well to marinades, grilling, and pan-searing.
1. EXCEPTIONAL: Fresh swordfish steak grilled over kiawe, cooked to just opaque throughout. Firm, moist, mildly sweet.
EXCEPTIONAL: Fresh swordfish steak grilled over kiawe, cooked to just opaque throughout. Firm, moist, mildly sweet.
Pacific Migration Trail