I love swordfish, especially grilled. You just have to eat it sparingly as it's high in heavy metals as an apex predator, like albacore tuna is. A good rare-grilled ahi Tuna, coupled with grilled swordfish, not that's what I call a gourmet meal.
And speaking of gourmet, this site shows a little different way to remove the meat from an uncooked lobster tail. The meat can then have the mud vein removed, and be put back in the shell whole for grilling, or cooking under the broiler, or be minced, with butter and garlic added, then stuffed back into the shell fr cooking. The shell makes a great serving device.
Think grilled swordfish, and ahi tuna kabobs, with lemon-butter sauce, and grilled lobster tail in the shell. Serve with some roasted rosemary spuds, and a fresh salad. Yup, sounds good to me.
yum:
Seeeeeya; Chief Longwind of the North