Swordfish with Portuguese sauce from Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Portuguese sauce

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

  • Berkeley_SM on May 17, 2026

    My first stab at swordfish and it’s a big win! Only change I made was to soak the steak first in buttermilk for about an hour (which I typically do with all fish filets). Paired it with cacio pepe — some fresh grated cheese made its way to the top of the fish, which wasn’t intentional (I know that’s a faux paux!). It was very delicious and surprisingly easy.

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