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...
DonRocks Posted April 8, 2009 Share Posted April 8, 2009 Bruni's post is here. Has anyone seen this bone-in cut in the DC area? The Prime Rib is offering a fresh 14-ounce swordfish steak, grilled ($29.95), but their menu doesn't mention anything about it being bone-in. Cheers, Rocks. Link to comment Share on other sites More sharing options...
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