Tender swordfish, seared on a stovetop grill with a vibrant salad of tomatoes, olives, cucumbers and red onion, makes for a light and flavorful dinner that comes together in no time. Cooking fish so ...

1½ pounds (1-inch-thick) skinless swordfish fillet, cut into 24 pieces Advertisement Article continues below this ad Instructions: Heat a gas or charcoal grill with a medium-hot fire, or heat a ...

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Salt and pepper both sides of fish and sear in a nonstick pan, making sure pan is hot. Cook to medium. Remove swordfish and sauté garlic and shallots in the same pan. Deglaze with white wine (I prefer ...

Lacquered Swordfish with Green Onions on Wednesday, Jan. 31, 2018. (Laurie Skrivan/St. Louis Post-Dispatch/TNS) Lacquered Swordfish with Green Onions on Wednesday, Jan. 31, 2018. (Laurie Skrivan/St.

Chefs are swapping steak for swordfish in this reimagined French bistro classic. Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven ...

If you own a grill, chances are you're out there slapping some meat on it as soon as the weather warms up each spring. But meat isn't your only option, of course. Grilling vegetables brings out their ...