Fresh swordfish tonight on the EGG and WOW!! I did three 12 ounce swordfish steaks for an unbelievable feast. Cranked ol' Humpty up to 550. Prepared the swordfish with a little olive oil, Kosher salt, black pepper, and a little lemon pepper. I grilled the fish for 3 minutes each side and then shut everything up and let it go for anyother 8 minutes. The steaks were about 1.5 inches thick!!! WOW...I have never had such a meal. I've eaten a lot of swordfish in my life (living here on the coast of Maine), but this was untouchable. I made up some fantastic mango salsa to go with the fish. (a ripe mango diced into about 1/2 inch squares, about a half a red onion diced, a little chopped fresh mint, cilantro and basil, a teaspoon + of olive oil, just a little chopped and fresh hot pepper added for good luck, and some fresh lime juice). I never knew swordfish could be so moist/juicy. Try it!!!