Grilling it will be lovely! If you have some pesto - even store bought will be fine - add it to the second side after you flip it for about the last 3 minutes. TO DIE FOR!

Enjoy and what are you having with it?

Alexa

Easiest approach with fish in my opinion:

1. Fuss as little as possible.
2. Cook as little as possible.
3. Add a little bit of fat.

I'm not much of a griller so can't advise there. I would probably end up incinerating it.

For quick and easy cooking in a skillet, I would:
- Rinse fish, pat dry, lightly brush w/ oil, lightly salt.
- Melt 1/2 TBSP butter in skillet at med-high heat, pan should be well coated, if non-stick then you can skip the oil brushing but you still want the butter (that's the fat).
- Place fish in skillet, don't move it at all, leave for 2 minutes.
- Remove fish, melt another 1/2 TBSP butter, flip fish and place back in skillet, leave for 2 minutes. Assuming piece is skinless and - Serve as-is, or garnish lightly w/ chopped chives or toasted chopped walnuts or lemon zest, or accent w/ pesto (great suggestion!), or add a little cream or half/half to the butter/fish juice in the pan to make a quick sauce (thicken slightly by cooking liquid down over med heat for a few min, or you can add flour or cornstarch).

I decided to go simple, primarily because I didn't have much around to go fancy. I soaked it in some lemon juice, then sprinkled it with dill. Grilled it about five minutes on each side and it was perfecto! So delicious!

Next time I will try something different. I like the pesto idea. Thanks for the ideas.

Here 'tis:

Yum!!! It looks perfect!

Alexa

Oh YUM! Grilled swordfish is one of my favorite things! Where I live I don't get to indulge in it very often, tho!

Linda

So did you like it? You didn't exactly say.

I'm thinking my seven year rule is about coming due for swordfish. There's little that doesn't entice me when it comes to seafood, but I have yet to enjoy a swordfish dish. Given its ubiquitousness on menus, I'm willing to accept that perhaps through bad luck it's just never been cooked well for me?

Swordfish or Ahi are the only things that I use my LeCreuset grill for. I rub a bit of olive oil and some citrus, but admit that pesto sounds very tasty!

Yes, it was delicious and so simple. The green beans were nice and fresh and yummy, too. I'll be eating lots more swordfish. I can see that not overcooking it is key.

INteresting FOAS - do you like any other finned fish? Swordfish is one of the few that I like (grilled) no matter what. It is very "meaty" by comparison to other fish. And yes, the pesto on it is really awesome, especially with fresh picked and steamed green beans.

Alexa

Alexa - I'm not extremely well-versed with seafood, but I've very much enjoyed standards like salmon, arctic char, halibut, tuna, haddock, cod, flounder, red snapper, talapia, I'm probably missing some. That includes some "meaty" fish, right? I refuse to try bluefish (psychological issues - another story) so I can't say I don't like it, just won't eat it. I don't hate swordfish, I've just not been served any I've enjoyed. So I guess that makes it the only finned fish I've tried and not liked.

Nope - I wouldn't call any of those "meaty" fish. Most are all beautifully tender and can be delicious (I don;t eat salmon, so I will reserve comment on that) but swordfish is completely different. I guess tuna steaks might be an exception, depending on the tuna.... but swordfish is almost like eating beef it is so sturdy. I LOVE swordfish for that very reason and as a very firm fish it will stand up to grilling like no other.

Try a fresh swordfish steak with chimichurri or pesto and see if it doesn't have the mouth feel of beef with a whole new world of flavor.

Hope you do give it a try!

Alexa

Dh brought home 3 gorgeous Sword fillets from the Keyport Fishery and I rubbed them down with EVoo fresh flat leaf parsley and fresh dill S&P and served them with dill infused horseradish sour cream, smashed red potatoes, field green salad (with cranberry and pecan) and pinot grigio.