Swordfish, tomatoes, lemon and oregano from Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea (page 185) by John Gregory-Smith

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Notes about this recipe

  • jenburkholder on September 25, 2022

    Tasty and easy. We didn't have any spring onions so used a bit of sliced regular onion, added along with the garlic. Since we had fresh full-sized tomatoes from the garden instead of cherry tomatoes, we used those. They cooked down more in the sauce than the cherries would have, but overall a very nice and simple way with swordfish.

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