Broiled Vineyard Swordfish

Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Method

Swordfish is a Vineyard speciality, and there are several recipes of European origin for it in The Martha’s Vineyard Cook Book by Louise Tate King and Jean Stewart Wexler. Like myself, they recommend charcoal-broiling swordfish steaks which have been prepared in a