I'm heading home from Martha's Vineyard today, but not before a proper swordfish feast. I took this 3+ pound cut, coated it lightly in butter, olive oil, and toasted sesame oil, then added salt, pepper, and garlic, and threw it on the grill. Had I not cooked it perfectly, I would not have been ashamed to admit it. Fortunately, though, I do not have to make such an admission. /dan
