'swordfish' on Serious Eats

The Art of Eating's Swordfish with Olives, Celery, Garlic, Vinegar, and Mint 

Swordfish is not a fish that needs to be treated with a gentle hand. It's firm, steaky flesh and strong flavors can stand up to virtually anything you throw at it. In fact, not too many other fish in the sea could stand up to the classically Sicilian Pesce Spada alla Stemperata or Swordfish with Olives, Celery, Garlic, Vinegar, and Mint. Edward Behr adapted this recipe for The Art of Eating Cookbook and it's full of those big, punchy elements that swordfish thrives on: vinegar, capers, onions, garlic, and raisins. More

Dinner Tonight: Swordfish with Lemon Herb Butter

Who knew swordfish could be so delicious? I swear, every single time I've ordered it at a restaurant, it comes out dry and bland. For a while I wondered if that's just the way swordfish was supposed to taste. But cooking swordfish at home has been something of a revelation. It came out tender and succulent, and each bite was set over the top thanks to a little lemon herb butter, which I found in The Summer Shack Cookbook. More

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