Swordfish Steaks

When you are lucky enough to get great swordfish, the rule is to keep it simple. Grilled swordfish will be even tastier if it is marinated first. If you can get a good, hot wood fire going, we suggest cutting the swordfish thinner than 1½ inches (say, ½ inch thick), as they do in Sicily. It sears in the juices, cooks very quickly, and will taste even better than the usual inch-thick steaks.