The 20-ounce swordfish steak with tomato, basil, capers and black olives was well cooked one evening, a bit dry another day.

Fine swordfish steak fell victim to a Gorgonzola topping.

He was cheered up by an excellent swordfish steak in piri-piri sauce.

Losing points in the moisture department were overcooked Florida grouper and a huge dry swordfish steak.

Grilled swordfish steak can be dry and dull, although it comes over delicious baby artichokes.

The grilled swordfish steak (about $7.50) was moist and slathered in garlic butter.

Lighter though not smaller was a substantial flaky swordfish steak.

I had grilled swordfish steak with fresh lobster and a roasted hazelnut sauce.

The only option for noncarnivores is a moist and well-seasoned swordfish steak.

Cut swordfish steaks in half horizontally, leaving the skin attached as a hinge.