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Pesce Spada Recipe

Pesce Spada

Recipe courtesy Padma Lakshmi

Show: Melting Pot

Episode:

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

Showing 1-3 of 3

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  • on August 12, 2010

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    I just fixed 1/2 of this recipe, and I must say I am greatly impressed with the flavor. I like oregano, being part Italian, so I upped the amount to satisfy my taste buds. I feel to kick this up a notch, in the Mexican flavor of fish tacos, one could also add sliced fresh avacaodo, chopped red onion, cilantro, and fresh salsa verde to the sword fish, all on top of warm flour tortillas. I know cheese and fish are taboo, but I have access to fresh El Salvadoran cheese which adds a salty, somewhat pungant flavor componant to Latino- style dishes. Good cooking to all!
    I love you, Padma. Thanks for the great recipe.

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  • on June 14, 2010

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    I followed the directions to the T. The cooking time or temp must be wrong. I preheated the oven to 350F and cooked the fish for 15 min. The very outside layer had barely cooked. I ended up broiling it to get it cooked. But, even then it just didn't taste right :(

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  • on August 02, 2009

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    Quick, easy and delicious! Excellent!

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