Grilled Swordfish Belly

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 800 g (1 lb12 oz) swordfish belly midsection
  • 500


Place the swordfish on a board, skin side up, and using a sharp knife, cut into a 12 x 10 x 4 cm (4½ x 4 x 1½ in) block—don’t let the skin come in contact with the board as it contains bad bacteria. Remove