Swordfish:

Marinating the Swordfish in an Italian-type dressing for 15-30 minutes is a quick and easy step to a moist, tender, and flavorful meal. Yet Swordfish meat can also be skinned and cut into chunks and stir-fried, or you may poach the meat and use it in a salad. The flesh will lighten during cooking. As soon as the meat turns opaque throughout its thickness, it is done; cooking it until it flakes easily with a fork is overcooking. Typically, it is prepared in steak form by grilling, broiling, or pan-sautéing (frying). You may leave the skin on, for it will lift off in one piece once it is cooked. The thickness of your steaks is a matter of personal preference. I prefer a one-inch steak, while others may prefer a little thinner steak.  Usually sold in steak form.

Sesame Swordfish

Sicilian Penne w/ Swordfish & Eggplant