This swordfish recipe brought one editor to dinner nirvana in six ingredients and an hour flat.
. It’s a point of much contention in both my home life and at work , but I stand my ground. I don’t care how rare, dry-aged, or expensive your steak is. It’s just too much chewing. Grilled swordfish, though: Now that’s my kind of steak. Thick as a filet and slices like butter. And it doesn’t make me feel like a farm animal when I eat it.if gently nudged, which is what I did last week while we stood between the fish and the meat counters at Eataly, aka my personal heaven.
We didn’t get home until 8 p.m. because it’s really hard to leave heaven. Thankfully this recipe came together in under an hour, so I didn't have to fall asleep with my face in a plate of fish. While the grill heated up, we trimmed and washed the leeks and sliced the oranges. Then we threw the leeks whole onto the hot grill, where the outsides charred and the insides steamed, for about 10 minutes.
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