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LOCATION: Recipes >> Fish >> Swordfish 05

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GRILLED SWORDFISH WITH SALSA VERDE
Makes 4 to 6 servings.

1 clove garlic, minced
salt
Freshly ground pepper
4 (1/2-pound) swordfish steaks, about 1 inch thick
2 tablespoons olive oil
Juice 1/2 lemon

Sprinkle garlic and salt and pepper to taste over both sides of
swordfish steaks.

Place steaks in plastic food bag and add olive oil and lemon.
Press out as much air as possible and seal tightly. Rub seasonings
into steaks through plastic food bag and marinate in refrigerator
at least 1 hour.

Remove steaks from plastic food bag, reserving any leftover marinade
in bag, and grill steaks over medium heat until well-marked on one
side, about 7 minutes. Brush with reserved marinade and carefully
turn. Cook another 5 minutes until point of small sharp knife
inserts easily into flesh.

Remove flsh to platter and smear each with about 1 tablespoon Saisa
Verde. Serve remaining sauce on side.



Salsa Verde

1 (1/4-inch thick) slice country-style, bread trimmed of crusts and broken up
1/2 cup olive oil
2 tablespoons red wine vinegar
4 anchovy fillets
2 tablespoons capers
2 cups Italian parsley
Dash salt

In small bowl combine bread, olive oil and vinegar. Stir to coat
well and set aside at least 5 minutes to soften bread.

In work bowl of food processor fitted with metal blade, combine
bread, oil, vinegar, anchovies, capers and parsley. Process until
fairly smooth. Season to taste with salt. Makes about 1 cup.

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