Lucero prefers cooking swordfish over direct high heat, so to prevent it from falling apart, have the fish monger cut it into steaks about one-and-one-half-inches thick, or buy a large piece and ...

Preheat a convection oven to 350 degrees. Put the chopped garlic together with the extra-virgin olive oil and a sprinkle of salt in a nonstick oven-safe skillet. Put the swordfish steaks on top ...

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.

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.