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
We can follow the history of `recipes` back into ancient history, certainly as far back as pharonic Egypt, and possibly even further. Interesting though that maybe, sadly, these ancient records were just primitive hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to academics are some clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. During the time of the Romans a roman called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into starters, main course and desserts, a very modern way of dining. Additionally, he recounts how the ancient Romans were skilled in the use of a good variety of spices, including some that we all recognise such as bay, mint and dill. Over the next few hundred years, the families of Europe competed to serve up the most extravagent meals, and as a consequence, cooks and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cookbooks were in great demand, as a result of more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Larry King's Swordfish With Salsa recipe.
