This Grilled Swordfish dish by Chef Zach Bell of Addison Reserve is perfect for summer entertaining (we might be having it at Casa Mia for July 4th) and is enlivened by a zesty homemade fish rub. If you are avoiding sugar, consider substituting a teaspoon of organic agave nectar, or 1/2 cup of freshly squeezed orange juice to make the rub into more of a marinade. Either way, it is delicious! You may also use this rub on chicken, beef, or pork on the grill. Consider dicing the fish (or other protein), and placing 1-2 inch cubes on skewers, along with slices of onion, cherry tomatoes, bell peppers, and pineapple for a great bbq!