Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath. Drain the spinach and squeeze dry.

Spoon tartar sauce generously on top. Add a piece of swordfish to each one. Close the sandwiches and serve with chips. A flavor-packed grilled fishwich takes only moments to prepare and it's the ...

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

Grilled Swordfish with Tomato-Cucumber Salsa Chef Jonathan Waxman's recipe for grilled swordfish is a versatile crowd-pleaser for summer grilling, and it's a perfect pairing with a refreshing glass of ...

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.

This will help to avoid making the dish too sour, and it'll help avoid accidentally curdling any creamy sauce if you're using one ... all mostly based on the concept of skewered and grilled meat ...

Even for die-hard meat-eaters, a grilled swordfish steak can be irresistible. Like a beef steak, swordfish retains its firm, meaty texture and juiciness when seared at high heat. Despite its ...