Preheat grill to high heat. Lightly grease the grill grate by brushing with melted lard or tallow. Brush all sides of the swordfish fillets with melted lard or tallow. Season fillets on all sides with salt.
2
Place the fillets away from the heat source on the grill and cook for 6 minutes, flip and cook another 6 minutes or until the fish is flaky and no longer opaque.
3
Remove from grill and serve with melted tallow or butter if desired.
4
Store extras in an airtight container in the fridge for up to 4 days. To reheat place on a rimmed baking sheet in a 300 degree F oven for 5 minutes or until heated through and marrow is soft.