Lucero prefers cooking swordfish over direct high heat, so to prevent it from falling apart, have the fish monger cut it into ...

These are just as thick and weighty as steaks of red meat like beef, and they're similar to cook. They may also come with skin attached, which should be trimmed off either before or after cooking.

Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking.

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.

Put the swordfish steaks on top and rub them around the pan. Turn them over, so they are all coated in oil and garlic, and add a little extra salt on top of each steak. Bake for about 15 minutes.

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

Read more: 30 Healthy Snack Ideas That Won't Ruin Your Diet Just as swordfish steaks are often pan-seared to perfection, the belly can also be utilized the same way. After searing on the pan with ...