*  Exported from  MasterCook  *
 
            Pescespada Alle Brace (Wood Fire Grilled Swordfish)
 
 Recipe By     : Tess Mercer <tess@NANOTHINC.COM>
 Serving Size  : 6    Preparation Time :0:00
 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
                         -----For The Sauce (About 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
 
 * cut into 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.
 
 Boil the Blue Lake beans in lightly salted water for about 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.
 
 Heat the cooked, drained fennel in a 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)
 
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