Pesce Spada Alle Brace (Wood Fire Grilled Swordfish)
| Yield: | 6 Servings |
| Categories: | Seafood, Italian, Sauces |
| 3 | Fennel bulbs, cleaned & | |
| Trimmed; cut into quarters | ||
| 2 | c | Chicken stock; (homemade is |
| Best) | ||
| Salt and pepper; to taste | ||
| 1 | lb | Green beans; stems removed |
| 2 | lb | Swordfish; * see note |
| 2 | tb | Extra virgin olive oil |
| DIVIDER | -----for the sauce (about 1 | |
| Cup)----- | ||
| 2 | lg | Garlic cloves; peel & |
| Chopped fine | ||
| 1/2 | c | Italian parsley; chopped fin |
| 2 | tb | Fresh oregano; chopped fine or- |
| 1 | ts | Dried oregano |
| Juice from 2 lemons | ||
| 1/3 | c | Hot water |
| 2/3 | c | Extra virgin olive oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Fresh ground black pepper |
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