I've never even eaten swordfish much less prepared it. I'm pretty sure that swordfish has an oily meat, similar to that of salmon which I've eaten/prepared a lot of. For salmon, especially if its been previously frozen, I fine that grilling skin down at 225° and basting with a mixture of butter, minced garlic, onion, brown sugar, lemon juice and a touch of orange juice works for me. Even though the FDA recommends 165° for fish, I pull the salmon off of the grill when the IT is 125°, Serious Eats recommends 130° for swordfish.