Kirstin: I have several of the Italian cookbooks by Katie and Giancarlo Caldesi. They always look like they’re having fun as they roam around Italy, living their best lives. This recipe is from their Sicily book. Rather than use swordfish, I chose to cook sea bream. I’ve made a salmorigilio sauce before but never using boiling water to take the edge off the parsley and garlic. This made the sauce less pungent and a much better accompaniment to the buttery fish. I served it with boiled potatoes, a simple weekday meal.
A cookbook a month 