Pesce spada al salmoriglio (swordfish with salmoriglio sauce) from More Classic Italian Cooking 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

  • nicolepellegrini on July 16, 2018

    A real classic I've made countless times before, with both swordfish and tuna. It skirts just to the edge of too much salt, but needs that strong flavor bite since there are so few elements to the dish. Using fresh oregano is a must, and I actually like using flowering oregano and adding some of the flower buds for the brightness and color.

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