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Joined Date: Sep 10, 2009
Reviewed Swordfish with Tomatoes and Capers
"Excellent. We seared the swordfish on a stovetop grill pan so we could have a little more control of it's cooking and it worked really well. The Ragu is delicious and the fennel "softened" the mix. To make it a little more Sicilian we added in some chopped cured black olives and some Picholine green olieve (thank you Whole Foods olive bar!. Th"
A Boomer Grandmother!