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RECIPE: Bruce Moffett's Grilled Swordfish 

"When I was young, we would go to Skip's Dock — a fish store on the water — and buy whatever had just come in. My favorite was swordfish."



1 cup extra virgin olive oil

1 lemon juice and zest

2 tablespoons chopped parsley

1 teaspoon chopped oregano

1 teaspoon chopped chives

Salt and cracked black pepper


"We would marinate the fish for 2 hours, grill it on a super-hot charcoal grill and serve it with boiled new potatoes, sliced tomatoes with oil and basil, and just-picked corn on the cob. We would finish the meal with watermelon and we would spit the seeds all over the yard. Of course, the seeds would stick to your feet for the rest of the evening."

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