Swordfish with orange salad (Pesce spada con insalata di arancia) from Super Tuscan: Heritage Recipes from Our Italian-American Kitchen (page 151) by Gabriele Corcos and Debi Mazar

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Notes about this recipe

  • Eat Your Books

    Can substitute navel oranges for blood oranges.

  • kateiscoooking on January 23, 2020

    Although the recipe doesn’t call for it, I think the best avenue here is to salt the fish then about 10 minutes later put it in the marinade and leave it for an hour or so. I used sous vide and cooked it to 130 then browned it a bit in some butter. The texture was fabulous. The salad was nice but needed some oomph. Maybe some blue cheese? It just felt like it was somewhat lacking...

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