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1 lg. garlic clove
1/2 c. olive oil
1/4 c. fresh lemon juice
3 tbsp. sour cream
1 tbsp. Worcestershire sauce
1 tsp. dijon mustard
1 tsp. anchovy paste
1/2 tsp. salt
1/4 tsp. coarsely ground pepper


2 3/4 inch thick swordfish steaks (about 8 oz. each)
Salt and freshly ground pepper
3 sm. heads Romaine lettuce, torn into bite-size pieces
1 1/2 c. freshly grated Parmesan cheese (about 4 1/2 oz.)
Coarsely ground pepper

For Dressing: Mince garlic in blender or processor. Add all remaining ingredients and blend well.

For Salad: Prepare barbecue grill (high heat) or preheat broiler. Brush 1 tablespoon dressing over one side of each steak. Season with salt and pepper. Grill fish seasoned side down 6 minutes. Brush top with 1 tablespoon dressing; season with salt and pepper. Turn and cook until just cooked through, about 6 minutes. Transfer to plate. Tent with foil to keep warm.

Place lettuce in large bowl. Mix in remaining dressing, 1 cup cheese, and coarsely ground pepper. Taste and adjust seasoning. Divide salad among plates. Cut each fish steak into 4 pieces. Arrange 2 pieces in center of each salad. Sprinkle 2 tablespoons Parmesan and coarsely ground pepper over each salad. Serve immediately. 4 servings.

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