a craving for grilled fish hits the stomach. To switch things up and satisfy the craving, swordfish is an ideal alternative to more common varieties like salmon for your weeknight dinner or cookout.

The solution is to brine it. "For swordfish, brine it first to enhance its texture and flavor, then grill over medium heat until it reaches 125 degrees Fahrenheit internally," says Aidan Owens.

Swordfish is most often filleted or boned into loins at point of landing; the loins are usually cut into steaks and sold with skin already off, as it needs to be removed prior to cooking.

Mahimahi is often compared to swordfish, and its mild ... it holds up especially well on the grill. Turn to Food & Wine's guide to mahimahi for grilled recipes, recipes with tropical flavor ...