3 carrots, grated
6 oz whole kernel corn
1/2 lb fresh string beans, chopped
1/3 lb plum tomatoes, seed, diced
1/2 small onion, diced
4 tsp fresh cilantro, chopped
1 juice of one lime
1 tsp red wine vinegar
1 garlic clove, mashed
1 fresh ground pepper to taste
3 tsp olive oil
4 6 oz. swordfish steaks
Directions
Preheat broiler.
SALSA: In a bowl, combine carrots, corn, string beans, tomatoes, and
onion. Add cilantro, lime juice, vinegar, garlic, and pepper. Brush
both sides of fish with oil.
FISH: Broil 5 minutes per side (or 10 minutes total per inch of
thickness). When fillets are firm in the middle, transfer to serving
dish and top with salsa. SOURCE: TV Guide, 6/1/96
Paula in Manhattan paulab@pipeline.com
Servings: 4 servings
Larry King's Swordfish With Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Fish; Mexican; Seafood
The History of Recipes
Experts have traced the existance of recipes way back into history, at least as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these early cook books were just basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe in existence, according to experts is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. During Roman times 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the Roman chefs used a good variety of herbs, including many that are still in use today like basil, mint and dill. Closer to modern times, there were two recipe books which appeared in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that appears on menues today, but instead recipes for the types of food prepared by the chefs of the upper classes. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from Arab cooking, including spices like basil and coriander. These new spices and herbs prompted an eruption in recipe books, some of which are kept safe in private libraries. During the succeeding few centuries, the upper-class families of the West competed to offer the most extravagent meals, and as a consequence, the best chefs and their recipe collections became highly prized. Even so, it wasn`t until the 19th century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes to help cooks of their time. By the arrival of the 1900s, cookery publications were in great demand, mostly as a result of more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Larry King's Swordfish With Salsa recipe.
