Grill a swordfish? Why not. pic.twitter.com/bjWnPWoeEu
— Paul Kahan (@PaulKahan) July 17, 2014
Chef Paul Kahan — of the Chicago standbys Blackbird, Avec, and The Publican — threw a whole fish on the grill this afternoon. Easy peasy.
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NBD: Just a Whole Swordfish on a Really Long Grill
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