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Photo by: Sasha Gitin
Cook swordfish on a smoking hot grill for 4 minutes per side. Saute garlic for 1 minute in olive oil. Add cherry tomatoes and saffron. Cook for 5 minutes on medium-low heat. Top with lemon juice and thyme. Spoon sauce on top of swordfish.
Pairing: Carmenere, Chile
Nutrients per serving (% daily value)
Nutritional information is based on 2 servings.
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