The pico

Excellent!I made this with fresh Alaskan Halibut, very good.

I would give this another bash (using different olives, and probably fewer) - it is quite unusual, which was the initial appeal.If you like Sicilian seafood dishes, you'll like this recipe. It was a great and simple dish. and pepper, I will Yes! bit more seasoning. Wonderful flavor! It was a big hit with friends and I wouldn't change a thing. My swordfish wasn't 1-inch thick so it only took about 5 minutes to roast. I added cilantro to the salsa. Preparation. I served it over couscous with orange and mint. The temperature was about 137 at that point, so I let it rest (as the other cook suggested.) Also, instead of the sour cream, a great substitute "white sauce", is plain yogurt mixed with an equal amount of good mayonaise. A keeper.

Dare to be different, but I give this a thumbs down.This recipe is excellent. Used less butter and oven time was 5 minutes (thinner steaks).

Also, I used soft shells...regular to the kids and red pepper for the adults. Next time maybe use less butter and some lemon juice. The olive, raisin, & caper topping serves as a kind of relish or "salsa" for the mild tasting fish. Delicious!Delicious and incredibly easy dish. Swordfish Tacos . Reviews.

Perfectly cooked swordfish that can ruin if over cooked, added a few tablespoons of white wine to the butter mixture, delicious Stupid easy and remarkably delicious. I was cruising Epicurious looking for something to do with my swordfish and found this. I'm sure it would be great as written as well, with the caramelization.I would love to make this recipe for I have just got a steak of swordfish (my first time ever trying it or cooking it) but I was wondering if someone can help me out with the measurements for one steak?Great easy recipe! make it again. We challenged resident Bon Appétit super taster Chris Morocco to recreate Roy Choi's carne asada Tacos recipe using every sense he has other than sight.

I will keep experimenting.This was an easy and different way to use my second favorite fish. so I "bit." Preparation. I was really disappointed because of the great reviews this recipe received. thought it was Perhaps it is better with Spanish olives. Preheat oven to 400°F. My taste buds fell asleep on this one. Wonderful simple dish that shines with steamed parsley new potatoes and roasted or sautéed asparagus or broccolli rabe.Best fish i have ever had. Somehow, even though we are in quarantine, I had all the ingredients.

Will I make it again?

olive oil and then Just go easy with the liquid ( from limes, pico de gallo ), it tends to flow up the shirt sleeves.excellent! flour tortillas, and Like the other review I like to marinate with lime juice before grilling the fish. If your raisins are on the dry side, soaking them for a while in water or wine will make them plumper. i served with shredded montery jack cheese, salsa and, of course, mas cerveza, muy frio!The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Made it for the first time last week and am making again tonight, it's that good.Delicious, easy and (besides the fish) ingredients I usually have on hand. It probably would work with any firm fish.To my mind, this recipe encapsulates the three ultimates of culinary idealism, ie, seafood, Mexican and bbq (grill). One reviewer helpfully suggested not finishing one-inch cuts in the oven but in the pan, and then letting it rest.

salt, pepper, and exactly as written. Season to taste with salt.

I made it with mahi-mahi which requires a bit more oil due to it's shape but just use a paper towel to absorb the excess. Second, the entire combination completely overwhelmed the flavor of the fish. We both thought it needed a little red onion, avocado and cilantro, but those are details.I made the tuna as is.

mix some garlic, Whisk first 6 ingredients in medium bowl to blend. Find Taco ideas, recipes & menus for all levels from Bon Appétit, where food and culture meet. I served the fish with a mixture of brown and wild rice, and this worked well with the sauce. Heat a charcoal or gas grill to high for direct grilling. Make sure to rub the fish liberally with oil or it will stick to the grill. First, the flavors of the capers and olives completely overwhelmed the raisins, etc. Baked in a 400-degree oven on a bed of leaf celery with about a cup and a half of chardonnay. I had some fresh dill, so I added a bit to the parsley mixture. as is.Sorry forgot to mention, I did marinate the fish for about an hour before hand.

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