My husband says, "wow!" when I prepare swordfish this way.
This recipe is:
Originally published as Swordfish with Sauteed Vegetables in
June/July 2003, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 26, 2012 by T.Burkhard
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