Grilled or broiled chunks of swordfish or other fish on skewers from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • thyme
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute other fish steaks or fillets for swordfish, limes for lemons and basil or bay leaves for thyme. See recipe for variation.

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

Accompaniments: Basic vinaigrette or French dressing; Reduced-fat vinaigrette; Fresh herb vinaigrette; Basil chive vinaigrette; Green peppercorn vinaigrette; Lime vinaigrette; Horseradish vinaigrette; Lemon caper vinaigrette; Black pepper vinaigrette; Honey mustard vinaigrette; Tomato mint vinaigrette; Spicy walnut vinaigrette; Chunky blue-cheese vinaigrette; Fennel Parmesan vinaigrette; Ginger soy vinaigrette; Thai vinaigrette

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 other fish steaks or fillets for swordfish, limes for lemons and basil or bay leaves for thyme. See recipe for variation.

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