Hard-rubbed grilled swordfish, tuna, or other fish steaks from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 603) by Mark Bittman

  • sage
  • basil
  • chives
  • rosemary
  • garlic
  • lemons
  • parsley
  • thyme
  • tuna steaks
  • fish steaks
  • swordfish steaks
  • EYB Comments

    Can substitute shrimp, squid, scallops, or monkfish for the seafood steaks specified in this recipe. See recipe for fish steak suggestions.

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

  • Eat Your Books

    Can substitute shrimp, squid, scallops, or monkfish for the seafood steaks specified in this recipe. See recipe for fish steak suggestions.

  • sturlington on September 21, 2014

    There is a misprint in the name of the recipe--it should be herb-rubbed. This is a great treatment for any fish--very fresh and flavorful.

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