| 1 c. Water |
2 tablespoons |
n/a
|
|
| 1 c. Dry white wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.47 |
| 1/2 c. White wine vinegar |
1 tablespoon |
$3.39 per 12 fluid ounces
|
$0.19 |
| 1 Tbsp. Finely minced seeded Jalapeno pepper |
1/2 teaspoon |
$1.99 per pound
|
$0.00 |
| 1 tsp Dry oregano |
1/6 teaspoon |
$3.89 per 3/4 ounces
|
$0.03 |
| 1 tsp Paprika |
1/6 teaspoon |
$1.79 per ounce
|
$0.02 |
| 1/2 tsp Salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/8 tsp Dry thyme |
0.02 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 5 x Garlic cloves -- thinly Sliced |
5/6 garlics -- |
$4.00 per pound
|
$0.02 |
| 1 whl clove |
1/6 clove |
$5.29 per 2 ounces
|
$0.01 |
| 1 1/4 lb Skinned swordfish fillets Cut crosswise into thin Slices |
3 1/3 oz |
$15.00 per pound
|
$3.12 |
| 1 Tbsp. Extra-virgin extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 1 med Orange -- thinly sliced |
1/6 orange -- |
$1.00 per item
|
$0.17 |
| 1 med Lemon -- thinly sliced |
1/6 lemon -- |
$0.80 per item
|
$0.13 |
| 3 c. Torn iceberg lettuce Minced fresh fennel fronds Optional |
1/2 cup |
$1.69 per item
|
$0.11 |
| Total per Serving |
$4.31 |
| Total Recipe |
$25.89 |
Suggestions?