b'Grilled Swordfi sh with Minted is unusualTomato Saucepreparation forPescespada all alcameseswordfi sh fi nds itsroots in the region of 2 28-ounce cans whole San Marzano tomatoes, reserve juice Alcamo in the province2 tablespoons chopped basil2 tablespoons chopped mintof Trapani in Sicily.1 teaspoon saltIt is one of my fathers14 teaspoon pepper12 teaspoon sugar favorite recipes. 14 teaspoon dried oregano6 garlic cloves, choppedPinch red pepper fl akes12 cup olive oil6 swordfi sh steaks (approximately 68 ounces each), cut 112-inches thickChefs Tip 1 teaspoon salt14 teaspoon pepperIf you cannot fi nd4 tablespoons olive oilSan Marzano tomatoes, use the Italian-styleDrain both cans of tomatoes over a large bowl to catch the juices. With the back of a spoon or a well washed hand, squeeze the whole tomatoes to release the remaining juices and break the tomatoes peeled tomatoes, anddown to medium-sized pieces. Place the tomato pieces into anotheradd a few extra pincheslarge bowl.of sugar to the meat toAdd basil, mint, salt, pepper, sugar, oregano, garlic, and red pepper sweeten them up. fl akes. Stir well. Add 13 cup of the reserved juice and the 12 cup olive oil. Stir well. Cover and let the fl avors marinate for 1 to 2 hours (preferably overnight).Salt and pepper the swordfi sh steaks. Rub the remaining olive oil onto steaks and put on hot grill pan. Cook for 5 to 10 minutes, or until done to your liking. Serve the steaks smothered with sauce. Garnish with a few basil leaves, sliced or chopped. dodici 56'