I usually don’t like much fuss on my fish and so therefore don’t like any coatings or sauces. But I have to say that this way of cooking the swordfish was tasty and not fussy at all! Plus it really sealed in the moisture so the fish was not dry at all (which swordfish can be, at times).
1 lb. swordfish
1/2 c. mayonaisse
2 T. lemon juice
2 T. grated onion
1 T. soy sauce
Mix together everything except the fish. Place the fish and the sauce into a zip loc bag. Marinate it in the refrigerator for about 4 hours.
Preheat a skillet on the stove. Take the fish out of the bag, leaving behind the marinade. Place the fish on the hot skillet and cook for about 3 minutes. Turn it over and cook for another 3 minutes.