Ingredients
1 1/2 lb swordfish steaks
1 extra virgin olive oil
1 lemon
2 cl garlic, large, fine chop
1 parsley, fresh, fine chop
1 pinch oregano
1 salt
1 fresh ground black pepper
2 celery sticks, fine chop
Directions
Begin by preparing the salmoriglio sauce. In a bowl, whisk 3TB oil,
the lemon juice, garlic, celery, oregano, parsley, salt, pepper and
1TB boiling water. Beat thoroughly and set aside at room temperature.
Prepare the fish steaks. Pour plenty of oil into a bowl and season
lightly with salt and pepper. Immerse each steak in the mixture for 1
minute, then grill for a few minutes on each side. Be sure not to
overcook the fish (timing depends upon the size of the steaks). Place
the cooked swordfish on a serving platter, add the salmoriglio sauce
and serve immediately.
Servings: 4 servings
Pesce Spada In Salmoriglio (Swordfish In Oliv Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Historians have traced the existance of recipes far back into ancient history, in fact as far back into recorded history as the Egyptians, and possibly even further. In practice though, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a collection of tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. During Roman times around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman cooks used a wide range of herbs, including a few that will be familiar to modern chefs like thyme, rue and parsley. As our culinary historical trip moves on a few more years there were a couple of books from the 1300s - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are not about the curry that is served today, but rather accounts of the types of meals eaten by the rich and wealthy people of those days. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes caused an increase in manuscripts on cooking, the majority of which still exist in private cookery archives. By the arrival of the 20th century, cookery books are greatly in demand due to more people being able to read, more spare time and a general increase in wealth. Like it or not, the introduction of television gave us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Pesce Spada In Salmoriglio (Swordfish In Oliv recipe.
