What would make swordfish mushy?

Overcooking: This is the most common reason. Swordfish has a delicate texture that can easily become tough and rubbery if cooked for too long.

Low Quality: Fresh, properly handled swordfish should have a firm texture. If the fish is old, poorly stored, or mishandled, it can become soft and mushy.

Improper Cooking Techniques:

* Too high heat: Cooking swordfish over too high heat can cause the outside to cook too quickly while the inside remains raw, leading to uneven cooking and a mushy texture.

* Over-marination: Marinate swordfish for too long, especially in acidic marinades, and the fish will break down and become mushy.

Other Factors:

* Species: Some swordfish species are naturally more prone to becoming mushy than others.

* Storage: Improper storage, such as freezing for too long or thawing incorrectly, can also make swordfish mushy.

Tips for Avoiding Mushy Swordfish:

* Cook to the correct temperature: Use a meat thermometer to ensure the swordfish is cooked to an internal temperature of 145°F (63°C).

* Cook over medium heat: Use a skillet or grill set to medium heat to allow the fish to cook evenly without overcooking.

* Marinate with care: Marinate swordfish for no longer than 30 minutes and use a marinade that is not overly acidic.

* Purchase fresh, high-quality fish: Choose swordfish that has a firm texture and a fresh, clean smell.

By following these tips, you can help ensure your swordfish stays firm and flavorful.