Occasionally still wish I felt swordfish was safe to eat. But the only way I really like swordfish is to marinate chunks of swordfish in extra virgin olive oil, white wine or lemon juice, sliced onion and peppercorns. Meanwhile soak bay leaves in hot water until they're not brittle. Put on skewers with a bay leaf between the chunks and either broil or grill. Absolutely wonderful with a nice pilaf and maybe a bottle of dry retsina.

Linn