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
It is possible to follow the history of meal recipes back into the far past, certainly as far into history as the early Egyptians, and potentially, even further back. In practice though, these, early cookbooks were just basic pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to experts are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius created a number of documents describing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and desserts, a style of dining still practiced today. Aspicius describes how the ancient Romans used a good variety of herbs and spices, including a few that are still present in modern kitchens like bay, rue and parsley. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices like parsley, basil and rosemary. The introduction of these new tastes was responsible for an increase in books on cooking, many of which are kept safe in private cookery archives. For the decades that followed, the rich families of Wesstern Europe competed with each other to lay on the best banquets, and consequentially the best chefs and their collection of recipes became highly prized. However, it was during the nineteenth century that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording recipes to help cooks of their time. By the time we get to the 20th century, cooking publications were in high demand, due to better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Pesce Spada In Salmoriglio (Swordfish In Oliv recipe.
