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Halibut steaks make a fine substitute for the swordfish.
If using a broiler, cook the fish for 4 minutes on the first side and for 6 minutes after turning. If using a grill, reverse this.
I absolutely love this! The swordfish is so moist and delicious. The combination of red pepper, balsamic, garlic and butter is wonderful! I did cut the butter with some olive oil (to reduce the amount of butter and also to prevent it from burning) and it was still great!
Made this grilled with my own roasted frozen peppers. Served over my own canned young canellini beans with a New York Rose of Cabernet Franc, excellent all the way around.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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