Put the swordfish steaks on top and rub them around the pan. Turn them over, so they are all coated in oil and garlic, and add a little extra salt on top of each steak. Bake for about 15 minutes.

Unlike other oily fish, like salmon, it has quite a mild, slightly sweet flavor, while also being as dense and meaty as a good tuna steak. Swordfish also has a firm, moist texture when cooked ...

Build a charcoal fire under a grill and let the flames die out. Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil.