JOURNAL ARTICLE

Swordfish of the Summer.

  • Published In: Food & Wine, 2023, v. 46, n. 5. P. 44 1 of 3

  • Database: Hospitality & Tourism Complete 2 of 3

  • Authored By: MCKENZIE, ANDEE 3 of 3

Abstract

At Giant, chef Jason Vincent's grilled swordfish, served with a lively salsa, is a summer splash. Serve immediately with carrot-and-walnut salsa, fresh cilantro leaves, lime wedges, and a drizzle of olive oil. B 4. b Stir together garlic paste mixture, cilantro, walnuts, carrots, and lime zest and juice in a large bowl until well combined. [Extracted from the article]

Additional Information

  • Source:Food & Wine. 2023/06, Vol. 46, Issue 5, p44
  • Document Type:Establishment Review
  • Subject Area:Zoology
  • Publication Date:2023
  • ISSN:0741-9015
  • Accession Number:163576578
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