Low Temperature Cooked Swordfish and Vegetable Couscous
PESCE SPADA COTTO A BASSA TEMPERATURA E COUS COUS DI VERDURE
€19
Trattoria Fluviale Vecio Mulin · Verona
Nutrition
≈ 500 kcalper portion of about 400 g
- Protein29%
- Fat34%
- Carbohydrates37%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Swordfish steaks cooked slowly at a low temperature to maintain tenderness, served alongside a vegetable-based couscous.
- Cuisine
- Italian
Typical ingredients
- swordfish
- couscous
- mixed vegetables
- olive oil
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
Did you like this dish?