Like a beef steak, swordfish retains its firm ... recommends cooking fish to an internal temperature of 145 degrees ...

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.

To prepare your breaded swordfish, get some swordfish steaks and remove the skin if present ... place the swordfish slices on ...

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 ...

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.

More often than not, it's the steaks and loins that end up on the plates, but this fish has more to offer than just those ...