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I got a swordfish steak that had some blood in it but the fillet smelled really bad, and I felt nausea after eating it. However, a few hours earlier I purchased a small cut of the swordfish(without any blood in it) and it tasted delicious....so delicious that I went back to the store hours later to get some.
A typical swordfish meal would be a simple olive oil-based marinade, then a time on the grill, then served simply with lemon, salt, and herbs. Good sword needs nothing more than this. Cook swordfish like you would a rare steak: Use high heat to sear the outside, and let it stay a little rare in the middle. I cook it about 5 minutes on one side, then 2-3 minutes on the other for an inch-thick steak.