GRILLED SWORDFISH, LISBON STYLE (ESPADARTE GRELHADO A LOSBOETA)
A Portuguese recipe for grilled swordfish with an uncooked tomato-based sauce. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. To convert the sauce to Sephardic "Zemino" sauce, replace the lemon juice with red wine vinegar, double the anchovy, and add 6 (!) minced cloves of garlic.
Provided by zeldaz51
Categories Portuguese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the saucde ingredients, then preheat the grill or broiler.
- Brush the fish lightly with oil and season with salt and pepper. Grill or broil about 3 inches from the heat until cooked though but still juicy, about 4 minutes each side, depending upon thickness. Transfer to serving plates and spoon the sauce over the fish.
- Serve with roasted potatoes and sauteed greens or zucchini.
Nutrition Facts : Calories 540.9, Fat 46.7, SaturatedFat 7.4, Cholesterol 89.8, Sodium 242.5, Carbohydrate 3.2, Fiber 1, Sugar 1.3, Protein 27.3
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