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I got a swordfish steak that had some blood in it but the fillet smelled really bad, and I felt nausea after eating it. However, a few hours earlier I purchased a small cut of the swordfish(without any blood in it) and it tasted delicious....so delicious that I went back to the store hours later to get some.
Its slightly sweet flavor and firm flesh make it the ideal fish for grilling. Dial back the times used for other white fish to avoid drying out swordfish -- about 7 to 8 minutes per inch of thickness work better than the typical 10 minutes. A Â¾-inch swordfish steak, for example, may only require 3 minutes per side on the grill.