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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

Regardless what the books tell you, we have found that the way I prepare Swordfish results in an outstanding result. Of course you must start with a perfectly fresh piece of fish, if possible cut to order by a top-notch fishmonger, not picked from a plastic-wrapped supermarket case. The only way that you will agree with my way is to try it once, and I assure you it will be your way to prepare this wonderful fish.


Sea or Kosher Salt & Black Pepper
1 tsp of Lemon Pepper
1 TB of EVOO
Juice of half a Lemon
12 oz of Swordfish (cut into 2 equal pieces)
Balsamic Glaze (optional)


1. Season the Swordfish with the first five ingredients.

2. Heat a cast iron grill pan to smoking hot. Add the two pieces of Swordfish, weighted down with a grill
press. Grill for 1-1/2 minutes a side. No longer for a juicy tender result.

3. Plate with a squirt of a Balsamic Glaze. With what ever flavor you’d like. I used a Mushroom based glaze.

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