full circle in the hundred acre wood

Swordfish -- before 003-1

One of the charms of Joe Patti’s is that when you have a couple of swordfish steaks sliced from a loin piece, the cutter includes a chunk from a nearby tuna loin (or vice versa). Aren’t these steaks gorgeous? I just popped them into a garlic,lemon juice, olive oil, black pepper and oregano marinade (plus several strips peeled from a honey bell tangelo).


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