Name: Pescespada Alle Brace (Wood Fire Grilled Swordfish)
Ingredients: 3 Fennel bulbs; cleaned and; ; trimmed, cut into; ; quarters; 2 c Chicken stock; (homemade is best); Salt and pepper; to taste; 1 lb Green beans; stems removed; 2 lb Swordfish; * see note; 2 tb Extra virgin olive oil; 2 lg Garlic cloves; peel and chopped; Fine; 1/2 c Italian parsley; chopped fine; 2 tb Fresh oregano; chopped fine or-; 1 ts Dried oregano; Juice from 2 lemons; 1/3 c Hot water; 2/3 c Extra virgin olive oil; 1/2 ts Salt; 1/4 ts Fresh ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Seafood	Italian	Italian4	6	servings

INGREDIENTS

3		Fennel bulbs; cleaned and
		; trimmed, cut into
		; quarters
2	c	Chicken stock; (homemade is best)
		Salt and pepper; to taste
1	lb	Green beans; stems removed
2	lb	Swordfish; * see note
2	tb	Extra virgin olive oil
2	lg	Garlic cloves; peel and chopped
		Fine
1/2	c	Italian parsley; chopped fine
2	tb	Fresh oregano; chopped fine or-
1	ts	Dried oregano
		Juice from 2 lemons
1/3	c	Hot water
2/3	c	Extra virgin olive oil
1/2	ts	Salt
1/4	ts	Fresh ground black pepper

INSTRUCTIONS

FOR THE SAUCE (ABOUT 1 CU
* cut into 6 ounce slices about 3/4 inch thick
Put the fennel into a casserole. 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 mush. 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
barbecue the fish if you don't have a wood fired grill.
To assemble the sauce, put the garlic, parsley, oregano, lemon juice and
water into a crook 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
refrigerator for up to a week. Be sure to bring to room temperature or even
a little warmer before use.
Heat the cooked, drained fennel in a 375 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.
Serves 6.
Carlo Middione - Vivande Ristorante, as printed in SF Examiner Epicure,
4/26/95)
Per serving: 504 Calories (kcal); 35g Total Fat; (62% calories from fat);
33g Protein; 15g Carbohydrate; 59mg Cholesterol; 1098mg Sodium Food
Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 5
1/2    Fat; 0 Other Carbohydrates
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