Swordfish steaks

Swordfish is one of the fastest cooking fish, and at the same time it is very light tasting, so easily overpowered by any spices.  I cook mine like it was a rib eye that i wanted to cook RARE!!  The fish will taste good raw, so that is not a worry!  I keep the steak cold, then dip it in melted lemon butter just before placing it a very hot egg, cooked direct on my cast iron grill.  Usually i only get to turn it twice before taking it off.  So only one side of the steak will have crossed grill marks.  My tuna steaks are cooked the same way.  I will baste the steak with the lemon butter as it is cooking which will get a god flare up to lick the steak...  One of the best fish swimming!!  

I've had a set of grill grates for a couple years, use them all the time for searing. Especially helpful for flipping delicate stuff like fish. Also pretty much eliminates flare ups. I personally see no need for a cast iron grate. If there is any drawback for me it's that my set is "universally" sized and they move a bit when I'm scraping them, but I like the flexibility of using on my egg and gasser. I think they now have specifically sized ones for an egg.

Thanks for the help. I think they have made an 18" round setup for the large BGE. I'm going to order 1 soon.