Got two swordfish fillets on clearance and grilled them up on what’s-supposed-to-be-the-start-of-a-heatwave in central PA. Seasoned with Montreal seasoning and cooked to 135-140ish (the Mrs likes most of her fish on the more done side). My better half got the red potatoes, broccoli, and mojitos made with mint from our garden while I grilled and it was a filling but light dinner for a hot day. Very tasty! Thanks for looking!!!