2 8 ounce Skinless Swordfish steaks patted dry of any excess moisture
Canola oil (or other neutral oil)
to taste Kosher salt and fresh cracked black pepper
Prepare a charcoal grill or preheat your gas grill to medium-high heat and scrape clean.
Pat both sides of your swordfish steaks dry with a paper towel. Brush one side with oil and season with salt and pepper.
Place Swordfish on grill, oiled side down. Brush top of steak with oil and season with salt and pepper.
Grill over direct heat for about 2 minutes. Reposition steaks for some fancy looking grill marks. Cook for another 2 minutes.
Flip and cook for approximately 4 more minutes.
Chef Tip: To check Swordfish is cooked through, gently push the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute or so and test again.
Serve with your choice of side and enjoy immediately!