Served with sesame soy noodles, grilled cherry tomatoes, and a nectarine salsa.
This was my first time ever working with swordfish and it was quite a different experience from working with any other fish. The fish came in not whole, but rather in one large piece, where I had to separate the sections, trim it, and clean it up a bit. Honestly it was more like preparing a pork tenderloin than a fish.
The dish did get really great feedback - some saying it was even the best swordfish they ever had.
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