any tips you recommend? will be preparing some small filets I bought at the store w/ a few steaks tonight.

any advice will be appreciated --

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Believe it or not the best swordfish I ever had was cooked by my brother on a cast iron pan & Coleman propane camping grill while we were camping in the dunes at Oregon Inlet (Outer Banks North Carolina).

I’ll have to ask him today for the recipe. I believe he just hit it with some Montreal steak seasoning and olive oil but I’m not 100% sure.

Swordfish is delicious. Good luck with your fillets.

Butter and garlic.....fry it in a pan or bake it in the oven...can’t go wrong

I may be dumbing this down but if you're asking for tips instead of recipes...

1. Heat up the pan.
2. Add oil to a HOT pan.
3. Reduce heat on the pan to medium and let the fish sizzle until golden brown, probably gonna be 3 minutes per side unless small filets.
*Too hot of a pan causes Albumin (common white stuff when cooking salmon) and is a sign your pan is too hot.
4. Add butter and aromatics and baste for about 60 seconds more depending on size of filet.

If you just want a recipe ignore my post

No matter how you cook it use a thermometer to 145 or you will overcook it and it will be tough and have no flavor.

This time of year I do all my fish in the air fryer.

Don't overcook it. Lots of fish is ruined by overcooking.

Allow fish to warm up to room temp before cooking. It will depend less time in the pan trying to get the center to temp.

Pat the filet dry. Can't get a good sear on anything wet.

Cast iron pan. Need the thickness and density of the pan to carry the cooking temperature through the sear. A lightweight pan cools off too quickly.

I always would marinade swordfish in Italian dressing and then grill until 145F internal temp.

thanks gents -- i'll take any tips ya got

i'm grilling some small steaks also in case i mess the fish up

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Hungry!