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.
