Mmmmm... My mouth’s watering, even tho I’ve never had swordfish. Wow, I bet it’s good. What tastes best, a big old swordfish like that, or a smaller one?
Tastes like a tuna steak, if you’ve ever had that.....................
Swordfish & tuna are similar to steak in that you grill ‘em and slice ‘em with a steak knife.
I only ate swordfish once. I thought it was a lot better than tuna — it had no fishy or “gamey” taste at all. As prepared, it was more like a cross between the best chicken you ever ate and a great steak, but....
I never ate it again because other fish properly prepared are almost as good. A 3-5 lb. blue catfish out of really clean water, marinated in 7 up and then deep fried or even smoked, can be terrific, for example. IMO, trout, bluegill (out of many freshwater species), out of good water, salmon, and a whole assortment of saltwater fish can be great, and not overly “fishy” tasting at all. It’s all in the prep...
AND... (back to swordfish): They run very high in mercury, and a big one is going to be worse. “Top of the food chain.” A small one would be safer, and (for other reasons) likely better tasting, too. OTOH, if you are past 70, go for it. We are the “Tiptop of the food chain” & relatively long lived, so, for a human at 70 or older, eating that big fish probably will not do much more damage.
There are a lot of parasites in swordfish. Just make sure it’s cooked properly. In big swordfish, they can be 1/4” or bigger in diameter (dang Bourdain for pointing it out in one of his books...)