edstaut Posted March 28, 2006 Share Posted March 28, 2006 Hi, Frank Bruni mentioned this on his blog- wondering if anyone knows a restaraunt serving it here. a prime rib of swordfish, and it was a roughly 16-ounce cut, bone attached, that measured between three and four inches in thickness. The butcher took the collars from pup swordfish and with the bone that separates the gills from the body of the fish, he carved out the signature chop. We basted ours in olive oil and herbs de provence and topped them with tempura rings of lemon confit. Best, Ed Link to comment Share on other sites More sharing options...
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