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 ...

Even for die-hard meat-eaters, a grilled swordfish steak can be irresistible. Like a beef steak, swordfish retains its firm, ...

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.