* Exported from MasterCook * Pescespada Alle Brace (Wood Fire Grilled Swordfish) Recipe By : Carlo Middione, Vivande Ristorante Serving Size : 6 Preparation Time :0:00 Categories : Fish And Seafood Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Fennel bulbs -- cleaned, - trimmed, cut into quarters 2 c Chicken stock Salt & pepper -- to taste 1 lb Green beans -- stems removed 2 lb Swordfish -- * see note 2 tb Extra virgin olive oil Sauce: 2 cl Garlic -- peel & chopped fine 1/2 c Italian parsley -- chopped fine 2 tb Fresh oregano -- - chopped fine -OR- 1 ts Dried oregano 2 Lemons -- juice of 1/3 c Water -- hot 2/3 c Extra virgin olive oil 1/2 ts Salt 1/4 ts Black pepper -- fresh ground * Cut into 6 oz slices about 3/4" thick. Put the fennel into a casserole dish. Splash on the chicken stock and sprinkle with salt and pepper to taste. Bake the fennel, covered, in a 375°F oven for about 1 hour, basting often. It should be tender but not mushy. Drain and set aside. Use the pan liquid for soups or other dishes. Boil the Blue Lake beans in lightly salted water for about 4 to 5 minutes. Drain and set aside. Rub some olive oil on the slices of swordfish. Grill them about 4 minutes on each side, and add some salt and pepper to taste. You can broil or barbacue the fish if you dont' have a wood fired grill. To assemble the sauce, put the garlic, parsley, oregano, lemon juice, and water into a crok and mix well with a spoon. Add the olive oil, salt, and pepper, and mix again. It is best to make this sauce several hours ahead of using it; then mix again energetically. You can store it, covered, in the refrigirator for up to 1 week. Be sure to bring to room temperature or even a little warmer before use. Heat the cooked, drained fennel in a 375°F oven for about 20 minutes. Heat the beans in a skillet with a few drops of olive oil and some lemon juice, and season with salt and pepper. When the fish is done put it on a heated dish and garnish with vegetables. Spoon on some sauce or pass it at the table. Yield: 6 Servings Recipe FROM: SF Examiner Epicure, Apr 26, 1995 Posted by: Tess Mercer - - - - - - - - - - - - - - - - - -