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These swordfish steaks are griddled, grilled or barbecued for just a few minutes each side to ensure that they stay moist and succulent, so time the cooking carefully. Complement their flavour with this light dressing which originated in Sicily where it is called salmoriglio.
The sauce is also good with grilled or barbecued tuna.
Typical values per serving:
10.9% fat per serving
This recipe was first published in July 2002.