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Grilled Swordfish Italiano / serves 4
Buttery lemon and herbs atop perfectly-cooked flavorful swordfish.

Ing 2 lb fresh swordfish 2 lemons, zest and juice divided 1 tbl fresh minced garlic 1/2 c best quality evoo 1 tsp dry oregano 1 teaspoon k/salt/pepper 1/4 c minced fresh Italian flat leaf parsley, 4 tbl cold butter

Method Use two equal 1 ½" thick pieces. Marinate in gallon zip lock w/ half of combined lemon zest, garlic, olive oil, oregano, s/p. Seal bag; set one hour at room temp.

Marinade mix lemon zest, garlic, olive oil, oregano, s/p to marinate. Later add about ¼ c lemon juice and parsley and set aside to serve w/ cooked fish.

Place swordfish pieces on hot oiled grill. Brush w/ marinade as it cooks. Cook two min; make one quarter turn to get cross hatch marks. Cook two more min then flip. After two more minutes turn one quarter turn and cook two minutes. (Total of eight min.)

Fold sheet of foil four times and place on grill's cool side. Folded foil should hold swordfish. After eight min searing both sides, move the swordfish to foil and close cover. Keep a consistent grill temp of 350 deg. Now cook for 1-6 more min based on steaks thickness. 1 ½ inch swordfish steaks cooked six more minutes; grand total of 14 minutes. If steaks are thinner, last cook time on foil will be less; check internal temp of 145 deg. Do not overcook. Place cold butter pats over top to melt as you plate. To serve, halve each piece to yield four servings; serve sauce made earlier over each portion.

Note: Fresh swordfish is crucial. Should be white and have a slightly salt water smell.......not "fishy."

Reading a medical book about the metal poisoning of factory workers, 1970’s actress Allison Hayes recognized the symptoms described as being similar to her own.

Hayes began to question the ingredients of a calcium supplement made from bone meal she had been taking for a long time. When she employed a toxicologist to test a sample of the product, he determined that it had an extremely high content of lead and concluded that Hayes was most likely suffering from lead poisoning. Hayes mounted a campaign to have the FDA ban the import or sale of the food supplement.

An invalid, Hayes moved to San Clemente, California, and her health continued to deteriorate. In 1976, she was diagnosed with leukemia and was treated regularly in La Jolla, California. While at the hospital receiving a blood transfusion, her condition unexpectedly and rapidly deteriorated as she experienced chills, flu-like symptoms and intense pain. She was transferred to the University of California Medical Center in San Diego, California on February 26, 1977, where she died the following day, at age 46.

In a letter that arrived after her death, the FDA advised her that amendments were being made to the laws governing the importation of nutritional supplements, largely as a result of her situation.