To properly grill swordfish, leave the skin on, use an olive-oil-based marinade, sear the outside over high heat, and cook the inside like a rare steak. Remove the skin, and serve with lemon, salt and herbs. Alternatively, grill swordfish marinated in minced garlic and lime juice, covering the fish for the first few minutes of grilling.
Choose a swordfish steak with a red strip of dark meat on the outside. With the skin on, marinade the steak in an olive-oil-based marinade before placing it over high heat on a grill. Cook one side for five minutes and the other side for two to three minutes to create a sear on the side you serve facing up. Allow the inside to stay slightly rare. Remove the rubbery skin before serving the steak with fresh squeezed lemon, salt and herbs.
Another option is to use a garlic and lime marinade, and cover the grill for the first half of the cooking time. Combine 1 tablespoon of lime juice and 2 cloves of minced garlic on a plate. Dip a swordfish steak in the marinade, and sprinkle with chili powder. Grill the fish, covered, for two to three minutes, and then turn over and grill for another one to two minutes. Serve topped with pineapple salsa.