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Thursday, June 13, 2024

CRL Recipes Series: Risotto’s Tuscan Swordfish

Looking for a change from Friday Fish Fry? Try this tuscan swordfish dish from Risotto's kitchen.

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

Tuscan Swordfish

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.

  • 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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