Grilled swordfish (Pesce spada in graticola) from The Food of Southern Italy by Carlo Middione and Maria Guarnaschelli

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on July 11, 2020

    First time I've successfully made swordfish rolls. Had to pound thin my slices a bit but it worked! The flavor was a bit overwhelmingly garlicy for me (was worried it would upset my stomach it was so strong) and the swordfish was a little dry despite just being cooed through. Maybe would have been better with a little marinating time?

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