From the Essential Pépin tv series, Episode 122: Good Catch!
Before grilling the swordfish steaks, I rub them lightly with oil and coat them with herbes de Provence. The steaks are served with a piquant yogurt sauce that can also accompany other grilled or poached fish, as well as grilled poultry.
Grilling the steaks for 4 to 5 minutes gives them the distinctive surface markings and taste of grilled meat without drying them out. Finished in a warm oven, they emerge tender, juicy, and flavorful. —Jacques Pépin
4 swordfish steaks (5–6 ounces each and about 1 inch thick), preferably center-cut
1/2 teaspoon canola oil
1 teaspoon herbes de Provence
1/2 teaspoon salt