Catholic Recipe: Broiled Swordfish
Large whole fish may be broiled or grilled, indoors or out. Brush liberally with butter and wrap in two thicknesses of heavy duty aluminum foil. Keep surface of fish 4 inches away from source of heat, and broil, without turning, until the flesh flakes easily — about 20 to 25 minutes.
Wash fish; dry with paper towels. Sprinkle with Ac'cent*. Let stand 5 minutes. Sprinkle with salt and pepper. Brush generously with melted butter or margarine. Place on greased broiler rack in broiler, about 3 inches from heat. Broil about 8 minutes on each side, brushing frequently with melted butter. Arrange on a heated platter; garnish with lemon slices. Makes 6 servings.
*About Ac'cent: This is a form of monosodium glutamate (MSG), which is supposed to intensify flavor, but unessential in any recipe. Some people also have allergies to this ingredient.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965