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Giada De Laurentiis, host of Food Network's Everyday Italian and Behind the Bash, cuts swordfish into chunks and cooks them on skewers so the fish is done extra fast. Alternatively, "I like to skewer the swordfish on rosemary sticks before grilling them," De Laurentiis says. "The rosemary sticks infuse the fish with such a nice flavor."
Pairing: 2009 Villa Matilde Tenute di Altavilla Greco di Tufo