Swordfish "sandwiches" with raisins, herbs, and capers in a fresh tomato broth from From the Earth to the Table: John Ash's Wine Country Cuisine (page 155) by John Ash and Sid Goldstein

  • white pepper
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  • basil
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  • Serves : 4

  • EYB Comments

    Can substitute firm fish fillets of your choice or boneless chicken breasts for swordfish, dry breadcrumbs for panko breadcrumbs, and chicken stock for shellfish stock.

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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

  • Eat Your Books

    Can substitute firm fish fillets of your choice or boneless chicken breasts for swordfish, dry breadcrumbs for panko breadcrumbs, and chicken stock for shellfish stock.

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