Swordfish

Chef Chad Colby uses fresh bay leaves on these fresh swordfish skewers, which imparts a lovely fragrance to the dish.

Swordfish marinated in a combination of olive oil, vinegar, garlic and paprika takes on superb tangy flavor. Chef José Andrés coats the fish in flour, then fries it until crisp, creating an addictive little tapas snack.

Chef Jonathan Waxman of NYC's Jams makes his rich, nutty romesco sauce with roasted vegetables, two kinds of nuts and Calabrian chiles.

A riff on the classic Venetian dish sarde in saor, this recipe combines meaty swordfish with vinegared onions and smoky grilled fennel. Look for swordfish steaks that have a nice sheen and are relatively thin; they're more tender than heftier steaks, which can be mealy.

Cooking fish on an outdoor grill is one of the joys of summer. Firm swordfish steaks are particularly well suited to this method, and here we've topped them with a seasonal salsa of cucumber, dill and grilled tomatoes. The dish can also be made in the broiler.

Sylvie Chantecaille adapted this Sicilian-style dish, a recipe from TV chef and family friend Tyler Florence, by adding lots of orange bell peppers.

A perfect weekday dinner, this dish takes just under 30 minutes to prepare.

In addition to hosting Food Network's 30 Minute Meals and $40 a Day, Rachael Ray is the author of five cookbooks, including three 30-Minute volumes.

In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.

Swordfish is an extra-healthy choice since it's a source of omega-3 fatty acids, but the assertive spice rub here also works well on shrimp and pork tenderloin.

A fluffy mound of couscous, studded with diced fennel and summer squash, makes a lovely bed for a succulent seared swordfish steak. Topping it off is a vinaigrette that's chunky with fresh plum tomatoes. If you like, you can grill or broil the swordfish steaks instead of sauteing them.