This is a southern Italian dish where swordfish is simmered in wine with broad beans (fava beans). You can use other firm fleshed ocean fish as well.
Altered ingredient amounts. Didn't use the broadbeans...and didn't really have anything else that might've worked. I think using only the parsley was fine though the broadbeans would prob extend the dish more. - 03 Apr 2009
Looks and tastes special but takes no time to make. - 03 Apr 2009
maybe it was the fact that the recipe was poorly written, or that the fish is cooked too many times, but my family and I thought this dish was horrible. First off, 3 Tablespoons divided is 1½ Tbsp., yet the first line says marinate the fish in 2 Tbsp. of oil. Secondly, The swordfish was way too tough from being marinated in lemon, which partially cooks it, being fried and THEN finally being boiled in wine.. and it was ALOT of wine. No time limit was stated as to boiling it off before putting the fish back in. We had rubbery swordfish in wine. Next time, I would not fry the fish with the onions and would put it in at the very end after the wine had completey cooked off. - 09 Sep 2002 (Review from Allrecipes USA and Canada)