Swordfish, while not as popular as tuna and salmon for grilling, is a favorite pick for seasoned pitmasters. Unlike the fat ...

Light a grill and oil the grate. Season the swordfish with salt and pepper and grill over moderate heat, turning once, until just white throughout; baste with the glaze during the last minute or ...

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.

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Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, soy, nam pla and garlic. Although it is an oil-rich species of fish ...

Mahimahi is often compared to swordfish, and its mild ... it holds up especially well on the grill. Turn to Food & Wine's guide to mahimahi for grilled recipes, recipes with tropical flavor ...