Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      medium        swordfish steaks -- thawed
     1/4  cup           Paul Prudhomme's seafood magic spice -- or
                        -- Cajun spice blend
   2      medium        lemons -- cut in half

Preparation:

In a glass baking dish place a small metal rack inside the dish. the rack will keep the swordfish steaks up off the bottom of the glass and out of the liquid. Give both sides of the steaks a generous sprinkle of the spice blend. Pat the spice onto the surface. Let steaks marinate in refrigerator for 2-4 hours. Oil grill rack and grill over medium hot coals. Place some soaked mesquite flavor wood chips on the hot coals and grill the steaks with the lid in place. Grilling perfect swordfish is very critical. There is a very fine line between moist succulent and dry tough fish. I have found the best results are with using a digital meat thermometer. Stick the probe in the middle of the steak as it grills and monitor the temperature. When it reaches 145F, take the steaks off the grill and serve. Serve with rice pilaf or couscous.