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Food & Drink, Recipes

CRL Recipes Series: Risotto’s Tuscan Swordfish

This recipe comes courtesy of Risotto’s Chef Edward Bizzarro.

Tuscan Swordfish

Ingredients
8oz swordfish
6oz Israeli couscous
5oz  artichokes hearts
5oz shiitake mushrooms
1 oz capers & 1oz caper juice
¼ red onion (diced)
2 cloves minced garlic
3 spears asparagus
1 oz truffle oil
1oz toasted pine nuts

A simple, yet elegant dish that blends a nice selection of Mediterranean flavors while being low in fat and quick and easy to prepare.
Directions:

  • Grill the swordfish filet.
  • Saute garlic and onion in pan, then add shiitake mushrooms, followed by the artichoke.
  • Once they’re hot, add capers and caper juice.
  • Heat and place couscous in center of plate.
  • Place swordfish filet atop couscous.
  • Cover with sautéed mixture of artichoke mushroom and capers.
  • Grill asparagus and place on plate.
  • Finish with light drizzle of truffle oil and toasted pine nuts.

360 Northern Boulevard • Albany •  747.6886 • 518risotto.com

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