Swordfish Faial

Author Notes

Swordfish is my all-time favorite fish (and I grew up in Maine); but
it is also the most difficult to cook correctly. Undercooked is
unacceptable and overcooked swordfish loses its wonderful yet subtle
flavors, and, even worse, becomes dry. There is only a very brief
moment on a grill when swordfish is just right; this recipe
addresses that grilling challenge. I recently went to a restaurant on
Faial, one of the Azores Islands, 1,000 miles off the coast of
Portugal. The restaurant gave each diner a cooking stone, about the
size of a small paperback book, to cook whatever they liked off the
menu. I of course chose swordfish, which was delivered to me sliced in
very thin slices, less than 1/4 inch thick, and 2"x4". These slices
grilled quickly, and as result did not dry out, yet were not
overcooked. I will now finally get to the recipe, which is mine, and
very simple, because I believe grilled swordfish should be all about
the swordfish, so: —Gibb