Perfectly Grilled Swordfish Steaks
Swordfish steaks can be great whether or not they are fresh or previously frozen. My advice: don't buy fresh fish at fresh prices if it doesn't meet your standards, it can be overpriced and the quality questionable(unless you live on the coast). Often times frozen fish that is flash frozen has a much more consistent quality and the prices are more reasonable.
To season your swordfish I would reccomend either a cajun, or blackened seasoning dry rub,or try marinating in your favorite Italian dressing for 8-24 hours before grilling. For steaks approximately 1 1/4 inches thick grill for 3-4 for minutes over medium high heat, give a quarter turn without flipping and cook for another 3-4 minutes. Flip and repeat process to achieve the criss cross grill marks. Remove from heat and let steaks rest for a few minutes before serving. Do Not Overcook:Steaks will become dry and more fishy tasting. Serve with fresh lemon wedges.