Swordfish is another very popular consumer fish but also a fish with a lot of concerns. Swordfish has been identified as one of the species heavy with mercury and thus the FDA has issued a consumer warning regarding the consumption of this fish.

Here are some helpful hints to avoid any potential health hazards. One it is important when you buy this fish that it comes from a rather small fish (80 pounds or less). The reason for this is that the larger fish has a higher mercury count. The smaller one has minimal traces of mercury. Secondly, they have an informal/formal grading system for swordfish which is very similar to that of ahi tuna. Grade 1 is sushi grade and grade 2 is close to sushi grade but it has some flaws. These two grades are the most preferable to purchase.

I do not serve swordfish on a regular basis in the restaurant because it is hard to purchase these grades from local fish distributors. However, I do have success buying from Hawaii and Florida. We'll give you the Web sites of three businesses where you can purchase these fish and many other varieties from those regions. If you don't have access to a computer I will also supply telephone numbers. Both of these companies have overnight shipping and consumer retail divisions. These companies are a valuable resource for you.

When purchasing this fish it must be bright and translucent and the blood line, generally in the middle or if the fillet is cut in half on the side, must be a bright reddish orange in color. If it is brown, dark, and the flesh gray and dull looking it is not particularly fresh or it has been frozen and thawed. Most swordfish coming into this area is from Thailand or the waters in and around that area. I can't emphasize enough the importance of buying absolutely the best fish on the market.

Typically, these fish are large so you have to careful because of the mercury count. But if you find the right fish, preparation is rather easy. If the fish has not already been cut into steaks cut your steaks to one inch in thickness. Pat dry with a clean paper towel. Do a light rub of medium grind sea salt or kosher salt, fresh ground pepper and a little finely chopped garlic. Also, any fresh herbs would do nicely. I like lemon balm or dill.

Swordfish is great for the barbecue. Make sure your coals and the grates are very hot. Lightly rub the swordfish with olive oil and place on the grill for 8 minutes per side. The fish should be cooked medium-well to well unless you've purchased number-one grade which can be cooked medium rare to medium.

Pan searing or broasting is also a good way to prepare this fish. This preparation is done by using the same seasoning as I have given above or coating both sides with a good Pomeroy mustard (French whole grain mustard). In either case place in a skillet over medium-high heat with a quarter inch of olive oil (not extra virgin olive oil) and cook for 5 minutes per side. Cover, turn the heat to low and cook for 5 more minutes. The steam will finish the cooking process and deliver a delicious, moist product (one of our most popular preparations is broasting). At the end of this process immediately remove the cover and squeeze fresh lemon juice over the top and recover for 2 minutes to allow the lemon juice and essence to seep into the swordfish. Turn heat off immediately after spritzing with the lemon juice. Serve and enjoy.