1 1/2 lb fresh swordfish, in 4 portionsRomesco Sauce (see below)
dried dill weed
1 lemon, quartered
Heat grill. Spray fish with oil. Place fish on grill and allow to cook 3-4 minutes without disturbing. check if fish releases from grill. When it does (don't cook more than 5 minutes), flip and cook other side for 3-4 minutes. Salt and pepper to taste and dress with a sprinkling of dill weed.
Plate fish and top with Romesco sauce. Serve with a wedge of lemon.
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