Swordfish was one of my favourite fish species for many years but around 10 years ago it was revealed that swordfish was being overfished so I stopped consuming it. Now there are some responsible MSC-certified fisheries around the world I can begin to enjoy my favourite fish again. Like tuna it should be cooked quickly on a hot grill pan on both sides then gently over a cooler heat or in the oven to cook through to keep the flesh tender and not all dry.