[HsSp82U8]

Rick, thanks a lot for the info! I think the thing I was missing is that I don't wait until the skillet is hot enough, but also I usually add the oil before I turn on the heat. Next time I'm going to try what you said: Make sure it's really hot before I add the oil, and then add the fish right after. It sounds like there's always a little sticking when it comes to fish, from your description, but I think I'm getting way too much sticking.

Did you know that swordfish is one of the most dangerous fish in terms of heavy metal content? I never touch swordfish for that reason. The mercury levels are usually off the charts. Maybe if you eat it on rare occasions it won't do much harm, but I would highly recommend not including it on a weekly basis.

Thanks for the info on the Calphalon Tri-Ply! I'm definitely going to look that up.

And yes, I too am curious what Mr. Paul has to say about cooking fish in cast iron cookware. Paul, after you finish your daily barbecuing, can you please offer us some advice?