135569 piccole swordfish anchovy sauce Recipes

swordfish steaks, rice or 3 tbsp white wine vinegar, tamari or 1/2 cup light soy sauce, fresh gingerroot, grated, dark sugar, garlic clove, chopped, red chili pepper

swordfish steaks, cut in half, fresh lemon juice, dijon mustard, soy sauce, lemon peel, grated, garlic clove, crushed, vegetable oil, lemon wedge

swordfish steak, bottled jerk marinade (caribbean-style sauce), pineapple tidbits, drained and liquid reserved, chicken broth , about, grain white rice, red bell pepper, cored,seeded and diced, whole allspice berries (optional), green onions, chopped or 2 tbsp chopped fresh cilantro, lime, cut into 4 wedges

swordfish fillets (4 fillets, each 50-70g), grapeseed oil, artichokes, lemon juice (to acidulate the water), salt , to taste, wakame seaweed , each about 2 inches by 3 inches, soy sauce, mirin, olive oil, black olive paste, minced garlic clove, chicken stock, leaves arugula (rocket), parsley, finely chopped, spring onion , julienned (scallions), tomatoes, peeled and diced

swordfish steaks, onion, sliced, green bell pepper, sliced (or any color , or even mix them), tomato soup, vinegar, vegetable oil, sugar, worcestershire sauce, salt

swordfish steaks, salt and pepper, dijon mustard, soy sauce, olive oil, honey (optional), garlic cloves, minced, lemon zest, lemon juice, herbes de provence, salt and pepper

chopped pistachios, butter, swordfish steaks, dry white wine, lemon juice, chopped flat leaf parsley

olive oil, lime juice, rosemary, crushed, soy sauce, sugar, salt, pepper, swordfish steaks, pineapple, nectarines

italian dressing, swordfish steaks (about 1 lb) or 2 shark steaks, 1-inch thick (about 1 lb), dry white wine, pepper, snipped fresh dill or 1 tsp dried dill weed, dijon-style mustard, whipping cream or 1/2 cup heavy cream

swordfish fillets, tomatoes, peeled and halved, seeded, breadcrumbs, garlic clove, crushed, fresh oregano leaves, chopped, olive oil, salt and pepper, fresh basil leaves, chopped (as many as you prefer), fresh italian parsley, chopped (as many as you prefer), shallots, chopped (or 1 small yellow or white onion), lemon , juice of, seedless spanish black olives, halved (optional), italian parsley (optional), capers (optional)

swordfish fillets (steaks), about 1-inch thick, basic tomato sauce , recipe follows, sugar, balsamic vinegar, hot chili flakes, black olives such as gaeta, english cucumbers (1 long 1), sliced, tomatoes, stem removed, extra virgin olive oil, red wine vinegar, fresh oregano leaves, dijon mustard, chopped chives, salt and pepper to taste, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

swordfish fillets, olive oil, salt and pepper, to taste, pineapple mustard glaze , recipe follows, cilantro chimichurri , recipe follows, grilled pineapple salsa , recipe follows, pickled green chiles , recipe follows, pineapple juice, white wine vinegar, soy sauce, peeled and finely chopped ginger root, light brown sugar , firmly packed, dijon mustard, fresh lime juice, salt and freshly ground white pepper, chopped cilantro, garlic, finely chopped, olive oil, salt and freshly ground pepper

swordfish, stalks lemon grass, garlic, chopped, soy or canola oil, thai asil (blanched ), egg yolk, rice vinegar , plus 1 tbsp for sauce, oil, grated parmesan cheese, jalapeno, chinese long beans, sesame seeds, sesame oil, soy sauce, salt and pepper, to taste, potato (cut thin on japanese mandolin and fried)

extra-virgin olive oil, plus extra for garnish, whole gaeta olives, salt-packed capers, rinsed and drained, hot red pepper flakes, pine nuts, currants, basic tomato sauce , recipe follows, dry white wine, fresh bread crumbs, oranges , zested, fresh flat-leaf parsley, finely chopped, plus extra for garnish, kosher salt and freshly ground black pepper, swordfish , cut into 4 (1/3-inch-thick) slices by your fishmonger, string or toothpicks, fresh oregano leaves , torn, fennel fronds, for garnish, extra-virgin olive oil, spanish onion, 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely grated, peeled whole tomatoes , crushed by hand and juices reserved, salt

extra virgin olive oil, garlic, thinly sliced, pine nuts, italian parsley, finely chopped to yield 1 cup, black pepper, center cut swordfish, sliced into 4-oz pieces 1/4-inch thick, basic tomato sauce , recipe follows, hot chili flakes, dry white wine, mint, leaves only, to yield 1/4 cup loosely packed, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

cooked swordfish (from involtini or paillard recipe), basic tomato sauce, scallions, thinly sliced , plus 2, basil leaves chiffonade, recipe basic pasta, extra virgin olive oil, butter, black olive paste

balsamic vinegar, red or white pearl onions, swordfish, cut into 1-inch cubes, extra-virgin olive oil, salt and pepper, fresh bay leaves

swordfish steaks, 1-inch thick, kaffir lime leaves, fresh or dried, thai fish sauce (nahm pla), honey, sambal, canola oil, lime, juiced , plus 1, thai green curry paste, canned unsweetened coconut milk, hand shredded fresh mint leaves, hand shredded fresh cilantro, chopped peanuts, divided, black sesame seeds, divided, butter lettuce leaves, thai red chilies, diced, shallots, cut in rings and fried, wooden skewers , soaked in water for 1 hour, available at asian markets and in the asian foods section of most supermarkets nationwide., available at indian markets , asian markets, latin american markets and many supermarkets.