In a bowl, combine canola oil, minced garlic, cumin, crushed red pepper flakes, cayenne pepper, maple syrup, and lime juice.

Add salt to taste.

Place swordfish steaks in a shallow dish.

Pour the marinade over the swordfish steaks, ensuring they are well coated.

Cover the dish with plastic wrap.

Refrigerate for up to two hours, turning the swordfish steaks once halfway through.

Remove swordfish from the marinade and discard any remaining marinade.

Preheat the grill to medium-high heat.

Oil the grill rack to prevent sticking.

Grill swordfish steaks over the hot coals for approximately three minutes on each side, or until cooked through and slightly charred.