Marcella Hazan's quick-cooking swordfish steaks are finished with an easy lemon-oregano sauce that's poured onto the fish right as it comes off the grill. In 2018, Food & Wine named this recipe ...

There are quite a few things to consider if you're planning on cooking swordfish at home. You'll want to pick the best swordfish steak you can for your dinner table, and there are a few things to ...

Are you looking for a seafood main course that no one can resist? Here's the recipe for swordfish cutlet with puntarelle ...

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.

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.

Swordfish or salmon are especially good ... Note that it's best to cook the tuna steaks to order and serve them straight from the grill or broiler. Though grilled tuna is superb with Pinot Noir ...

Slice swordfish horizontally to form 4 (½-inch-thick) cutlets. Sandwich cutlets between plastic wrap and, using a meat tenderizer or heavy pan, pound each one to a ¼-inch thickness. (Take care ...

Swordfish is a heart-healthy, environmentally sustainable protein choice. Readers can enjoy it paired with spicy chermoula sauce.