In our New York neighborhood, when the gray skies of winter give way to summer, “we like to live outdoors as much as possible and involve a grill whenever ... name from an Italian term meaning ...

Light a grill and oil the grate. Season the swordfish with salt and pepper and grill over moderate heat, turning once, until just white throughout; baste with the glaze during the last minute or ...

Build a charcoal fire under a grill and let the flames die out. Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil.

The Italian-inflected combo is bound to become ... The simple sauce highlighting lemon and capers tastes great on almost any grilled fish. Swordfish or salmon are especially good choices.