Swordfish-Sardinian style with mint and saffron from Marcella Cucina by Marcella Hazan

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Notes about this recipe

  • perrylessing on March 06, 2022

    We have made this a gazillion times (and it has passed muster with a Sardinian from Cagliari). Unlike Marcella and Victor, however, we prefer it WITH the pasta and thus we use more tomato and cut the fish into chunks. We usually eat this with fettuccine or linguine. Substituting halibut or other white fish is quite successful.

  • nicolepellegrini on July 02, 2018

    Quick and super-easy! The tomato-mint-white wine broth is refreshing and a nice twist on the typical tomato-basil or tomato-oregano flavor and the swordfish came out tender.

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