Recipes
Swordfish a lo Macho

Swordfish a lo Macho

From: Executive chef Oscar del Rivero, Jaguar Ceviche Spoon Bar & Latam Grill, Coconut Grove, FL.  Yield: 4 servings.

4 6- to 8-oz. pieces of fresh
swordfish
4 oz. medium shrimp, shell on, cleaned and reserved
4 oz. squid, sliced and cleaned

Sauce:
approximately 2 Tbsp. oil
shrimp shells, leftover from cleaned shrimp
4 cloves garlic
1 yellow onion
2 oz. brandy
2 oz. Pernod

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