Baked swordfish with salsa puttanesca and basil oil from Michael Chiarello's Casual Cooking: Wine Country Recipes for Family and Friends by Michael Chiarello and Janet Fletcher

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Notes about this recipe

  • Wende on April 12, 2022

    This was not good. I had the freshest locally-caught swordfish imaginable, so it wasn't the fish. And puttanesca sauce is among my top ten favorite pasta sauces. I've made it many times with many different recipes and this was one of my least favorites. The basil oil was unnecessary, but it did make the plating very elegant. I would not make this again. I should have made Ina's swordfish with fennel and tomatoes instead; it's always so good. This was very disappointing.

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