• 1 tablespoon chopped fresh parsley
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon extra-virgin olive oil plus more for brushing
• 1 large lemon, zested and juiced
• Coarse salt and freshly ground black pepper, to taste
• 1½ pounds swordfish steaks cut into 2-inch cubes
• Bamboo skewers, soaked in water for at least 1 hour

Lemon-Herb Swordfish Kebabs

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• ¼ cup pine nuts, toasted
• ¼ cup chopped fresh mint
• 4 garlic cloves, minced
• 1 teaspoon grated orange zest
• 2 tablespoons extra-virgin olive oil
• 2 onions, chopped fine
• 1 celery rib, minced
• Salt and pepper
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• Pinch red pepper flakes
• ½ cup dry white wine
• 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
• 2 (8-ounce) bottles clam juice
• ¼ cup golden raisins
• 2 tablespoons capers, rinsed
• 1½ pounds skinless swordfish steaks, 1 to 1 ½ inches thick, cut into 1-inch pieces

Sicilian Fish Stew

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• 4 tablespoons multicolored peppercorns
• 2 teaspoons red chile flakes
• 2 teaspoons kosher salt
• 2 tablespoons honey
• 4 Louisiana swordfish steaks about 1½-inch thick
• Citrus Rum Sauce (recipe follows)

Citrus Rum Sauce

• 1 cup dry white wine
• ½ cup vegetable stock
• 4 tablespoons dark rum
• 4 tablespoons rice wine vinegar
• 2 teaspoon fresh thyme or tarragon, minced
• 2 lemons, zested and juiced

Swordfish Steak au Poivre

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• 2 large cloves garlic, minced
• 1 tablespoon minced capers
• 1 tablespoon anchovy paste
• 1 tablespoon finely chopped rosemary
• 2 tablespoons lemon zest
• juice of 1/2 lemon
• 4 tablespoons olive oil
• 1 large tomato, chopped
• 4 swordfish steaks, about 6 oz. each
• salt and pepper
• Crusty French bread, for serving

Swordfish with Anchovy Caper Sauce

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