I usually don't like swordfish, and it's still not my favorite fish, but there was such a good sale. . . so I "bit." I liked this enough that I'd certainly make it again. One reviewer helpfully suggested not finishing one-inch cuts in the oven but in the pan, and then letting it rest. I did actually give it a blast in the oven, but only for seven minutes, and then took the temperature. I read on line that swordfish should be cooked to 145 degrees. So I left it in the oven for only 7 minutes. The temperature was about 137 at that point, so I let it rest (as the other cook suggested.) It seemed perfectly done when I cut into it, and it was moist.