Fishy Mixed Grill

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1768
FAT
268%
CHOL
172%
SOD
122%

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Ingredients for 4 servings

A generous handful flat-leaf parsley, about 1/4 cup of leaves

1 Cubanelle pepper or green bell pepper, seeded and chopped

2 lemons

2 pounds tuna steak

Coarse black pepper

Coarse salt and black pepper

Splash of liquid from bottled pepperoncini or hot cherry peppers

3 tablespoons aged balsamic vinegar, eyeball it

4 Roma or plum tomatoes, cubed

1 tin flat fillets of anchovies, drained and chopped

1/2 cup pepperoncini or hot cherry peppers, chopped

1 cup basil leaves, torn

Panzanella with the Works, recipe follows

2 roasted red peppers, drained, chopped

2 oranges

1/2 cup extra-virgin olive oil, divided

1 small red onion, chopped

8 large cloves garlic, cracked away from skin

1 lemon, juiced

Coarse salt

2 pounds swordfish steak, trimmed of skin

1/4 cup extra-virgin olive oil, eyeball it

1 cup pitted olives, kalamata or Sicilian green or a combination

5 cups cubed day-old crusty bread*

6 sprigs rosemary, stripped and finely chopped

3 tablespoons red wine vinegar

4 scallions, chopped

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