Swordfish Spanish-Style

1	lb	Swordfish, cut in very thin slices
1/4	cup	olive oil
2	tbsp	Amontillado sherry
1	tbsp	minced garlic
1	clove	garlic, crushed
1/2	tsp	salt
1/4	cup	finely chopped onion

Arrange Swordfish in large shallow pan, cover with remaining ingredients, marinate at least 1 hour.  Remove from the marinade, broil 4” from heat until lightly browned on each side, using reduced flame.  Serve marinade as sauce, passed separately.

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