Wow, he's been doing this for longer than I thought.
It does remind me of the best swordfish I ever had in my life.
In the '80's I lived in a lake front house on Congamond lakes, which form the right side of that notch in the CT/MA border.
We had epic parties int eh summer, and one year I made swordfish.
A buddy of mine was the head chef at Brown Thompson's, which was one of the major restaurants in Hartford at the time.
I had him get me 3 swordfish "hind quarters", that is the back part of the fish, cleaned and prepped. If you've ever gotten a swordfish teak and it was kinda horseshoe shaped, the notch is where the spine would be. Stack up 6 to 8 of those pieces, and you understand what I had.
I had another buddy who lived in FLA, FedEx me a bunch of banana leaves. Laid out the swordfish in the banana leaves and seasoned each of the 3 differently. Butter with rosemary, white wine & garlic, and cajun spices.
Rolled up the leaves to make a vapor barrier, and wrapped the whole thing in chicken wire to hold it together.
Tossed it on the grill to cook.