Chargrilled Swordfish

Sandy d'Amato has a weekly column in the local paper called Kitchen Technician. It is read every week but sometimes it is ignored. Which means that at the moment his output does not appeal to me. The recipe on May 27 was a particularly intriguing one since I have tried many times to get a consistently moist outcome. This recipe not only accomplishes that but also gives it wonderful flavor with the marinade/salad dressing.

When I bought the swordfish there were two options: fresh or frozen. Since this fish was going to marinate for four hours I chose the frozen. It also calls for curly endive. Out here in the tundra, sometimes the exotic items are not readily available. I sliced/chopped up some Belgian endive and added local fresh spinach and lettuce. Not as bitter as the curly stuff but we liked it.

One tablespoon of smashed anchovy fillets is about one small can. Mix all of the other ingredients except for the swordfish and use half for the marinade. 

Enjoy this easy to make, delicious dish. Click the title to go to Sandy's original or click here to a get a pdf version.