I'd never liked the idea of steamed fish, but a couple of years ago I decided to try it with swordfish (which I'd never eaten). So I wrapped the fish in foil, with a small opening to let steam escape, with lemon juice, white wine and butter. It was one of the tastiest pieces of fish I've ever had. Obviously, you can add whatever flavorings you like, such as dill. I baked it 20-25 minutes in a 350-degree oven.
My go-to recipe for swordfish is pretty basic. Salt, pepper and olive oil slathered on the fish then grilled until just cooked. Serve with a pineapple-peach salsa that is heavy on cracked black pepper and Thai basil. It's pretty basic, but it's a great summer dish when you're not feeling up for dealing with too much heat in your cooking.
Grilled with just a bit of olive oil and then topped with a blob of tapenade (the classic black olive variety) is my new fave.
I was served some the other night topped with a very spicy fresh salsa (tomatoes, onions, serrano or similar pepper and not sure what else as it felt rude to dissect my food in the non-chowish company I was in) that was tasty.
My favorite sword recipe is from an old issue of Gourmet so you may be able to get it from epicurious, but I will wing it here, I always make a few changes anyway.
Swordfish & peppers
8-12 cubano or frying peppers (long, light green, slight kick), seeded & cut into thin strips
1 medium onion sliced
1-2 cloves garlic chopped
1-2 tsp ground cumin
Hot pepper flakes to taste
1-14oz can diced tomatoes
1/4-1/2 cup dry white wine
3/4-1 lb sword fillets
2 T olive oil
Saute peppers, onion & garlic in OO till softened.
Sprinkle in cumin, some red pepper flakes & salt to taste.
Add wine & simmer till slightly reduced.
Add tomatoes. Simmer about 5 minutes.
Add fish filets. Cover & simmer till cooked through.
Can be served hot or at room temp