Down by the Sea

Page 61

Cuisine: Mediterranean | Course Type: Main Courses

(1 review)

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Recipe Reviews

This was a surprising (to me) hit. The filling is lots of onions, softened in olive oil, then simmered with lemon juice, champagne vinegar (not—regular white wine vinegar had to do the job), and dried tarragon. This is mixed with chunks of grilled swordfish, chopped arugula, and chopped black olives. Wrapped in lavash tonight because there were some to use up. Very yummy.

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