Adam Ried on Muck Rack

Adam Ried

Massachusetts
As seen in: ChopChop Magazine, MSN, Boston.com, The Boston Globe, AARP, AARP The Magazine, Fine Cooking Magazine, America's Test Kitchen, Cook's Illustrated, Bell of Lost Soul, Edible Boston and
Cook (enthusiastic); Writer (Boston Globe Mag, Chop Chop, a cookbook or three); TV (America's Test Kitchen and Cook's Country); Fool for cars
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Articles

Salmoriglio is Sicily’s Vibrant Grill Sauce

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By Adam Ried, Liz Bomze
| Cook's Illustrated
Behind the Recipes Salmoriglio, the island’s lemony, garlicky herb dressing, makes grilled seafood and meats shine. Sometimes grilled swordfish needs a shot of excitement. My friend Vito Aluia, a fantastic cook steeped in the Sicilian traditions his parents brought when they emigrated decades ago, offered an appealing approach: marinating, grilling, and then saucing the fish with lemony, garlicky, oregano-infused salmoriglio.
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Grilled Swordfish Salmoriglio (Sicilian Swordfish With Lemon, Garlic, and Herbs) For Two

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By Adam Ried
| America's Test Kitchen
Ingredients 1½ teaspoons dried oregano 1 teaspoon grated lemon zest plus 2 tablespoons juice1 garlic clove, minced1 teaspoon kosher salt, divided½ teaspoon pepper, divided3 tablespoons extra-virgin olive oil1 pound skinless swordfish steaks, 1 to 1½ inches thick1 tablespoon chopped fresh parsley, divided Before You Begin For the best results, purchase swordfish steaks that are 1 to 1½ inches thick. Look for two steaks that weigh 7 to 9 ounces each or one steak that weighs about 1 pound.
Open in Who Shared Issue with article?

Grilled Swordfish Salmoriglio (Sicilian Swordfish with Lemon, Garlic, and Herbs)

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By Adam Ried
| America's Test Kitchen
Ingredients 1 tablespoon dried oregano 2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons)2 garlic cloves, minced2 teaspoons kosher salt, divided1 teaspoon pepper, divided⅓ cup extra-virgin olive oil2 pounds skinless swordfish steaks, 1 to 1½ inches thick2 tablespoons chopped fresh parsley, divided Before You Begin Purchase swordfish steaks that are 1 to 1½ inches thick, either four steaks that weigh 7 to 9 ounces each or two steaks that weigh about 1 pound each.
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