Swordfish chops can be cooked on the grill or stove. A spice rub, or simple salt and pepper, can be added before cooking.
On the stove, sear the chop in a pan on three sides and then move it to the oven to finish slowly, much like you would a steak.
On the grill, the chop should be marked, then moved gently to a cooler part of the grill to cook through more slowly. Cover the chop while it finishes cooking.
SAFE HANDLING— Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.