Whether it's salmon, tilapia, or tuna, fish is always a reliable source of protein. When it comes to swordfish, there's one ...

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.

Steak au poivre is a classic French dish featuring a seared piece of beef that's coated in coarse black pepper. While the ...

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

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 ...

Cut each swordfish steak in half.? Dollop the miso sauce on plates and top with the swordfish steaks. Garnish with sesame seeds and serve. ? MAKE AHEAD The kinome sauce can be refrigerated for up ...

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 ...