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Pesce spada steccato e grigliato (Griddled garlic & mint studded swordfish)
- 4 swordfish or tuna steaks, 2cm/in thick
- 200ml dry white wine
- 2 tbsp white wine vinegar
- 2 garlic cloves
- 16 fresh mint leaves
- 2 tbsp extra-virgin olive oil , plus extra for serving
- a little fresh oregano or finely chopped flatleaf parsley , to serve
- 2 lemons , preferably organic, quartered
Directions:View on BBC Good Food
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