Swordfish has a sturdy, firm texture that withstands searing in a hot skillet until well browned and nicely crusted. For this recipe, we cut swordfish steaks into large chunks and season them with salt, pepper and za’atar (a Middle Eastern dried herb and spice blend) before placing them in a hot pan. A simple cucumber salad, served as a bed under the fish, counters the swordfish’s meatiness with fresh flavor and crisp texture.