Rouse's Swordfish Steaks

Keep it simple and like most any salt water fish, undercooking is better than over cooking. I always grill mine over low heat and charcoal. Swordfish is fantastic but like the previous poster said, you don't want to eat it too often.

Swordfish should like tuna, but white not red. In other words when fresh it should be opaque, wet looking (not dried out), and the grains should be together and not pulling apart. If none of the above it may be old and taste fishy.

Fresh swordfish grilled over a hot charcoal with light S&P is one of my favorite fish to eat. Its taste is somewhere between a Beef Filet and Tuna when fresh, imo.

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I want to like swordfish but I’ve seen too many worms picked out of them during prep for my taste.

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Where did you see worms? I've never caught a swordfish, but I've bought it a bunch of times and never had worms. Did you work for a seafood company in the past or something?

I plan on getting a chunk to make some hand rolls and ceviche.