Hot Swordfish with Chilled Parsley Vinaigrette

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

To embellish a stark piece of baked fish, top it with a lively vinaigrette such as this parsley and scallion mix. The cool dressing against the warm fish makes for an inspired contrast.

Serve this with Baked Potatoes, Maple-Cinnamon Acorn Squash, or Baked Beets.