Brown butter swordfish with Turkish chili and mint from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 91) by Melissa Clark

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Notes about this recipe

  • westminstr on October 23, 2014

    This is a wonderful way to cook swordfish. It doesn't dry out. I used fresh mint only and Aleppo pepper. Made with 1 pound swordfish, a little over 3 tbsp butter and the full amount of garlic. The brown butter sauce is very very delicious. Served with cous cous which worked well to soak up the sauce. I think this sauce would also be great with scallops and possibly even with flounder. My family just loved this dish.

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