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From the Kitchen of: St. Clement Vineyards
Cut swordfish in 3/8 inch thick slices, sprinkle with lemon/lime juice, then drizzle w/
olive oil (try the Napa Valley Olive Oil Company's), chopped oregano and salt & pepper
to taste. Marinate 30 minutes, (while you're sipping the chilled St. Clement Sauvignon
Blanc). Cook on a hot grill 2-3 minutes per side . Or try this deceptively simple,
"always appropriate" classic with the Abbotts Vineyard Chardonnay.