Build a charcoal fire under a grill and let the flames die out. Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil.

My favorite way to eat fish is a nice, whole piece simply grilled with some citrus, salt, and pepper, and this grilled swordfish recipe fits ... 1-inch thick swordfish steaks?

the swordfish ... pepper and grill over moderate heat, turning once, until just white throughout; baste with the glaze during the last minute or two of grilling. Cut each swordfish steak in ...

Chef Tim Weddell, Executive Chef at Sheraton Grand Chicago Riverwalk Shula’s Steak House at Sheraton Grand Chicago Riverwalk ...

A flavor-packed grilled fishwich takes only moments to prepare and it's the ideal fare for a backyard summer party. Swordfish, with its steak-like texture, holds up on the grill better than most fish.

the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking. Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong ...

Even for die-hard meat-eaters, a grilled swordfish ... monger cut it into steaks about one-and-one-half-inches thick, or buy ...