In this week's "What's on the Menu?" segment on Weekend Today in Central York, viewers learn how to make Lemon Basil ...

While sautéing the onions, moderately season the swordfish steaks with salt and pepper on both sides and allow them to rest in the refrigerator. You'll remove them from fridge and start cooking ...

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.

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.

Marinate after cooking: Fish (particularly white fish such as tilapia and the like) are remarkably fragile—more so than other types of meat. Marinating it in advance makes fish prone to breaking down ...

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.

There are quite a few things to consider if you're planning on cooking swordfish at home. You'll want to pick the best swordfish steak you can for your dinner table, and there are a few things to ...

The recipes sound delicious and the photos make me hungry. I dogeared many pages, signals meant to remind me to return to them and test them out. The easy-to-prepare swordfish was my first try ...

Grilling fish steaks follows roughly the same logic as grilling fillets. In this recipe for Grilled Swordfish with Tomatoes and Oregano, you’ll pat the steaks dry with paper towels, season them ...