Gael Greene’s Swordfish with the Last of the Great Tomatoes

Name: Gael Greene’s Swordfish with the Last of the Great Tomatoes
Yield: 4 portions
Ingredients: Cilantro or parsley sprigs, for garnish; Cilantro or parsley sprigs, for garnish; 2 pounds swordfish steak, 1 inch thick; 3 tablespoons chopped cilantro (fresh coriander) or fresh Italian (flat-leaf) parsley; Salt and freshly ground black pepper, to taste; 1 cup dried bread crumbs; 2 tablespoons unsalted butter, clarified; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter, clarified; 1 teaspoon chopped cilantro (fresh coriander) or fresh Italian (flat-leaf) parsley; Pinch of sugar; 4 teaspoons finely minced garlic; 1 teaspoon chopped cilantro (fresh coriander) or fresh Italian (flat-leaf) parsley; 3 tablespoons minced pitted imported black olives (Greek or Moroccan); 1 teaspoon extra virgin olive oil; 3 tablespoons chopped cilantro (fresh coriander) or fresh Italian (flat-leaf) parsley; 4 teaspoons finely minced lemon zest; 3 or 4 large ripe tomatoes; 2 tablespoons finely minced shallots; 2 tablespoons extra virgin olive oil; ½ teaspoon fresh lemon juice

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Gael has been a great inspiration, always furthering our love and appreciation of food through her magical writing. For years we’ve enjoyed reading Gael’s entertaining restaurant reviews in New York Magazine.

Here’s what Gael has to say about this recipe:

“I can never forget the class in James Beard’s kitchen on the night we made his rolled leg of lamb, simmered and steamed in a big enameled cast-iron pot. It was studded with garlic and anchovies, as I recall, and ser

Ingredients

Fish course
Pescatarian

Ingredients

Method