FRANK’S "B-B-Q" SWORDFISH

1. Key is fresh, fresh fish. Know your fish market or butcher—true with all fish.
2. Hellman’s Mayonnaise -- 1 cup or more depending upon portion
3. Mix with shaved garlic to taste.
4. Key is sear then backing off heat. Sear with flame high, both sides.
5. After searing, baste on first one side then the other—when fish begins to dry, baste and turn again. When fish first starts to flake baste a final time, serve and enjoy.

LOW – FAT VERSION:
Mayonnaise can be substituted with olive oil and one quarter portion of butter.


THE REAL KEY IS MULTIPLE TURNS AND BASTING BEFORE IT DRIES.

illustration by Frank Gifford