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 ...

In this recipe, we turn that traditional dish on its head and replace the beef with a tender swordfish steak. Swordfish is a ...

Swordfish, with its steak-like texture, holds up on the grill better than most fish. Keep it juicy inside by spooning a generous amount of herb oil over the top for the last few minutes on the coals.

Available as steaks both fresh and frozen, although fresh swordfish is usually better. There are concerns about the overfishing of swordfish and it is best to choose a certified sustainable source ...

Chef James joined us to share how he preps and cooks Swordfish. Click below to watch the full episode, and click here for a printer-friendly version of his recipe. The Living Room serve up 'new ...

Even for die-hard meat-eaters, a grilled swordfish steak can be irresistible. Like a beef steak, swordfish retains its firm, meaty texture and juiciness when seared at high heat. Despite its ...