Reviewed: Sep. 17, 2009

If cooked the way this recipe is written, the fish turns out fine . . .nothing rubbery about it. The one bad review was obviously written by someone who does not know how to cook. They don't even understand the true definition of "divided" when using an ingredient. That being said, I will also say that the broth is very tasty. This fish was delicious but I didn't care for the fava beans which is why I'm rating it 3 stars. Next time I will try canellini beans or possibly chick peas. Obviously, this is personal preference. If you like fava beans and can follow directions, this recipe is quite good.

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OCEANJULI

Cooking Level: Expert

Living In: Waterford, Connecticut, USA

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Reviewed: Aug. 2, 2007

Wow, what an amazing recipe! I went out on a limb and tried this recipe for the first time for some friends during a dinner party. The response was overwhelming! I had no problem with chewy fish or an excess of wine in the finished product. I will definitely use this one again!

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Jess

Cooking Level: Intermediate

Home Town: Dyersburg, Tennessee, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 6, 2004

I saw this in my recipe book after forgetting about it for 2 years, and I remembered how much I liked it. I don't remember any rubbery fish problem. I can't wait to make it again!

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ALEXBETTY

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Reviewed: Aug. 25, 2003

Seeing as how my mother is from Calabria, I thought I would give this recipe a whirl, and am I glad that I did! Thanks Salvatore, this was delicious, very easy to follow. I had no trouble with rubbery fish.

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April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Feb. 24, 2003

This recipe had a good taste to it but was a little bit mushy because of the beans. I subsituted fava beans for white and pink beans. I would of got the fava beans but the grocery store didn't have them.

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DANCE640

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Reviewed: Feb. 2, 2003

Simple, quick and very tasty!

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HANEYK00

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Reviewed: Sep. 9, 2002

maybe it was the fact that the recipe was poorly written, or that the fish is cooked too many times, but my family and I thought this dish was horrible. First off, 3 Tablespoons divided is 1½ Tbsp., yet the first line says marinate the fish in 2 Tbsp. of oil. Secondly, The swordfish was way too tough from being marinated in lemon, which partially cooks it, being fried and THEN finally being boiled in wine.. and it was ALOT of wine. No time limit was stated as to boiling it off before putting the fish back in. We had rubbery swordfish in wine. Next time, I would not fry the fish with the onions and would put it in at the very end after the wine had completey cooked off.

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