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Herb Crusted Swordfish

1/2 c Chopped mixed fresh herbs; see * Note
1/4 c Extra-virgin olive oil
2 tb Minced garlic
1 1/2 ts Crushed red pepper
1/4 c Fresh lemon juice
Salt; to taste
Freshly-ground black pepper; to taste
4 Swordfish steaks - (1" thick; 8 oz ea)
Fresh salsa


* Note: Fresh herbs such as oregano, parsley, sage, rosemary, thyme and basil are recommended for this dish.

Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Combine all ingredients, except fish and salsa, in a small mixing bowl. Rub mixture generously over steaks.

Grill steaks over medium fire, 5 to 7 minutes per side; sear cross-hatched grill marks on each side by turning steaks ninety degrees halfway through cooking time. Check for doneness; steaks should be opaque in center. Top with salsa, and serve immediately.

Makes 4 main course servings.


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