Pescespada Alle Brace (Wood Fire Grilled Swordfish)

Pescespada Alle Brace (Wood Fire Grilled Swordfish)

Recipe By : Tess Mercer <tess

NANOTHINC.COM>

6 Preparation Time :

Categories : Fish And Seafood Italian

Sauces And Preserves

Amount Measure Ingredient -- Preparation Method -- -- --

3 Fennel Bulbs, Cleaned & Trimmed -- cut into quarters

2 Cups Chicken Stock -- (homemade is best)

Salt And Pepper -- to taste

1 Pound Green Beans -- stems removed

2 Pounds Swordfish --see note

2 Tablespoons Extra Virgin Olive Oil

1 Cup

2 Large Garlic Cloves -- peel & chopped fine

1/2 Cup Italian Parsley -- chopped fine

2 Tablespoons Fresh Oregano -- chopped fine -OR-

1 Teaspoon Dried Oregano

Juice From 2 Lemons

1/3 Cup Hot Water

2/3 Cup Extra Virgin Olive Oil

1/2 Teaspoon Salt

1/4 Teaspoon Fresh Ground Black Pepper

6 ounce slices about 3/4 inch thick

Put the fennel into a casserole. Splash on the chicken stock and sprinkle

with salt and pepper to taste. Bake the fennel, covered, in a 375 F oven

for about 1 hour, basting often. It should be tender but not mush. Drain

and set aside. Use the pan liquid for soups or other dishes.

4 to 5 minutes.

Drain and set aside.

Rub some olive oil on the slices of swordfish. Grill them about 4 mnutes on

each side, and add some salt and peppr to taste. You can broil or barbacue

the fish if you dont' have a wood fired grill.

To assemble the sauce, put the garlic, parsley, oregano, lemon juice nad

water into a crok and mix well with a spoon. Add the olive oil, salt and pepper and mix again. (It is best to make thjis sauce several hours ahead

of using it; then mix again energetically.) You can store it, covered, in

the refrigirator for up to a week. Be sure to bring to room temperature or even a little warmer before use.

375 oven for about 20 minutes. Heat

the beans in a skillet with a few drops of olive oil and some lemon juice,

and season with salt and pepper. When the fish is done put it on a heated

dish and garnish with vegetables. Spoon on some sauce or pass it at the

table. Serves 6. (all recipes (c) Carlo Middione - Vivande Ristorante, as printed in SF

Examiner Epicure, 4/26/95) - - - - - - - - - - - - - - - - - -