Its firm texture allows for easier turning and flipping on the grill." Lucero prefers cooking swordfish over direct high heat, so to prevent it from falling apart, have the fish monger cut it into ...

Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking.

Season with dried oregano (7), cover with a lid (8), and let cook for about 10-15 minutes on medium-high heat. After the indicated time, remove the garlic (9). Lay the swordfish slices (10 ...