A non-Thanksgiving recipe. Stop the presses!
Here’s the thing about this dish (which I’m just going to link to). It’s very good. It has lots of ingredients I love. But when you have a piece of swordfish as good as the one we had when I made this, it kind of feels like a lot of things getting in the way of the flavor of the fish. Served over quick-cooking polenta and with sauteed mustard greens.