Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Swordfish Puttanesca
Swordfish Puttanesca
(Pesce Spada alla Puttanesca)
6 swordfish steaks (about 6 oz. each and 1/2-inch thick), skin removed
3 cups whole peeled canned tomatoes in juice, crushed by hand
3/4 cup large green olives, pitted and roughly chopped
1/4 cup capers, rinsed and drained
3 cloves garlic, finely chopped
2 anchovies in oil, finely chopped
1/2 tsp crushed red chile flakes
3 tbsp roughly chopped parsley
4 tsp fresh lemon juice
6 tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper, to taste
Heat olive oil in a 12-inch skillet over high heat.

Working in two batches, season swordfish with salt and pepper, and add to skillet.

Cook, flipping once, until brown outside and medium rare inside, about 3-4 minutes.

Transfer swordfish to a plate and set aside.

Return skillet to medium heat.

Add garlic and anchovies.

Cook until soft, about 2 minutes.

Add tomatoes, olives, capers, and chile flakes.

Cook until almost all of the liquid evaporates, about 9-10 minutes.

Return swordfish to skillet, and add parsley and lemon juice.

Cook until swordfish is cooked through, about 2 minutes.

Divide swordfish among 6 serving plates and top with sauce. Serves 6.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex