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Author Notes: Swordfish is my all-time favorite fish (and I grew up in Maine); but
it is also the most difficult to cook correctly. Undercooked is
unacceptable and overcooked swordfish loses its wonderful yet subtle
flavors, and, even worse, becomes dry. There is only a very brief
moment on a grill when swordfish is just right; this recipe
addresses that grilling challenge. I recently went to a restaurant on
Faial, one of the Azores Islands, 1,000 miles off the coast of
Portugal. The restaurant gave each diner a cooking stone, about the
size of a small paperback book, to cook whatever they liked off the
menu. I of course chose swordfish, which was delivered to me sliced in
very thin slices, less than 1/4 inch thick, and 2"x4". These slices
grilled quickly, and as result did not dry out, yet were not
overcooked. I will now finally get to the recipe, which is mine, and
very simple, because I believe grilled swordfish should be all about
the swordfish, so: —Gibb
- 1/2 pound swordfish, sliced 1/4 inch thin
- Lemon juice
- Fresh coarsely ground pepper
- Excellent olive oil
- Marinate the fish in the lemon, pepper and oil for one hour. Grill very briefly, less than 45 seconds per side. Serve with lemon wedges, fresh corn on the cob, some green vegetables from a local garden, and, if you enjoy wine, Sauvignon Blanc.
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