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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.
Units: US | Metric
Serving Size: 1 (228 g)
Servings Per Recipe: 6
The following items or measurements are not included: