Fried tidbits of swordfish or other fish from Essentials of Classic Italian Cooking (page 294) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nutrica6 on August 17, 2025

    I used halibut and it was delicious and flavorful. The oil should really be on medium or so after it heats up, I kept it on high for too long and it burned.

  • nicolepellegrini on February 14, 2019

    I've made this a few times and have decided I like it best if I alter the recipe slightly. Instead of patting off all the marinade, I add the eggs to the marinade and then just roll in the flour before frying as is. That seals in more of the parsley and lemon flavor and keeps the swordfish a bit more moist and tender.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.