Swordfish With Pomegranate, Onion And Pistachio Salad
Food writer and editor Andy Harris's latest book, Eat Istanbul, is full of recipes gathered while eating his way across the country with renowned photographer David Loftus. From the stunning art to...
Ingredients
- 1/3 cup extra-virgin olive oil
- juice of 1/2 lemon
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3 tablespoons fresh flat-leaf parsley
- 1 small red onion
- Seeds and juice from 1 pomegranate
- 1/3 cup shelled unsalted pistachios
- 2 tablespoons extra-virgin olive oil
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