Swordfish, while not as popular as ... just sear one side then finish in the oven with the unseared side up. Plus, as you ...

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.

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

is based on a French-cooking technique done in the oven. The fish is enclosed in paper and foil, steaming the fish and helping keep it juicy and flaky and preventing it from sticking to the barbecue.

Its firm texture allows for easier turning and flipping on the grill." Lucero prefers cooking swordfish over direct high heat, so to prevent it from falling apart, have the fish monger cut it into ...