Grilled swordfish with salsa di Giovanna (Pesce spada alla griglia con la salsa di Giovanna) from Jamie's Italy (page 197) by Jamie Oliver

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Notes about this recipe

  • Eat Your Books

    Can substitute tuna for swordfish.

  • Ro_ on December 05, 2022

    I think I made some errors here: I had two gigantic, thick swordfish steaks, and they eneded cooking for longer than the two minutes on each side I gave them - I like my fish on the undercooked side, but this was too much. Then somehow I ended up with way too much oil in the salsa, I would be careful to add less next time. Would I repeat this...maybe.

  • Baxter850 on June 19, 2022

    Easy dish. Would cook the swordfish 1:15-1:40 per side next time. Sauce is very mild but tasty. The lemon juice mellows the raw garlic after sitting for awhile.

  • fprincess on May 18, 2012

    Couldn't be simpler, but it's a great way to serve fish. I made this recipe with a couple of rock cod filets and used marjoram + mint for the salsa. Very tasty. Picture here: http://forums.egullet.org/topic/143493-dinner-2012/page__st__1230__p__1878037#entry1878037 Made again with swordfish. Wonderful. Picture: http://forums.egullet.org/topic/143493-dinner-2012/?p=1896370

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