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- Swordfish
- Lemon/lime juice
- Olive oil
- Oregano
- Salt & pepper
Cut swordfish in 3/8 inch thick slices, sprinkle with lemon/lime juice, then drizzle w/ olive oil (try the Napa Valley Olive Oil Company’s), chopped oregano and salt & pepper to taste. Marinate 30 minutes, (while you’re sipping the chilled St. Clement Sauvignon Blanc). Cook on a hot grill 2-3 minutes per side.
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