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 ...

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.

Unlike the fat and flavor-packed red meat of, say, a king salmon, a typical swordfish steak has the white hue of pure, ...

Light a grill and oil the grate ... baste with the glaze during the last minute or two of grilling. Cut each swordfish steak in half.? Dollop the miso sauce on plates and top with the swordfish ...

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 ...

Toss it on the grill and you're all set for an exquisite cookout ... Read more: 30 Healthy Snack Ideas That Won't Ruin Your ...