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If you're using a gas grill, turn the burners to medium-high. If you're using a charcoal grill, fill a chimney with briquettes and light them. Once the coals are hot and lightly ashy, dump them on one half of the grill. Dumping the coals on one half of the grill will create a two-zone fire which isn't as hot as if you were to dump them in the center of the grill. Transfer the swordfish from the grill to your serving plates. Serve the swordfish with wedges of fresh lemon and consider offering crusty bread on the side. Store the leftover fish in an airtight container. Refrigerate them for up to 3 or 4 days.
Heat a gas or charcoal grill to medium-high heat. Serve the swordfish with lemon and herbs.