Have you ever tried swordfish!? It's easily one of my favorites. Very lean, hard to screw up, and it's a fish that is actually more like steak. It has almost the same consistency as tuna. Here's the way I cook it sometimes:


Swordfish steaks, about 1 inch thick


Dust the steaks with the following:

•lightly salted (optional)
•ground black pepper
•paprika
•garlic powder
•onion powder
•chopped fresh parsley, if desired
•a few TBSP lemon

You can either bake, broil or grill. Cook the fish until the desired "doneness". You can eat it medium rare if you choose.