Reading this thread this morning made start craving grilled swordfish, so I had to stop on the way home. Made a quick rub of pepper, paprika, cajun seasoning, chili powder, garlic powder, salt and probably a couple other things from the spice rack. Basted both sides with olive oil and sprinkled rub. Basted grill with olive oil to prevent sticking. About seven minutes on each side (about 3/4" thick) over a medium grill. Came out excellent, but I did use a little too much salt.

I need to learn to measure stuff so I can later duplicate things that come out good.