The best ways to treat swordfish are the simplest, Chowhounds say. “It doesn’t need much help to be perfect,” says smtucker, who brushes swordfish steaks with a scant amount of butter and broils 3 to 4 minutes per side before dressing with chive butter and a squeeze of lemon. magiesmom seasons swordfish with salt and pepper, sears it in olive oil, and finishes in a 450-degree-Fahrenheit oven for 10 minutes per inch of thickness.
Swordfish is also a great candidate for grilling. Dirtywextraolives marinates steaks for a couple of hours in olive oil with minced garlic and dried herbs; Veggo bastes it on the grill with a mixture of butter and lemon juice seasoned with dill and coarse-ground black pepper. For a summery dish, try CHOW’s Grilled Swordfish with Cucumber-Melon Salsa (pictured).
Photograph by Chris Rochelle / CHOW.com