| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Canadian | Fish | 4 | Servings |
INGREDIENTS
| 4 | Green peppers; shredded | |
| Olive oil | ||
| Salt | ||
| Freshly ground black pepper | ||
| 1 | ts | Lemon juice |
| 3 | md | Onions; chopped |
| 3 | Cloves garlic; chopped | |
| 2 | c | Stewed or canned tomatoes |
| 1 | ts | Oregano |
| 1 | ts | Chili powder |
| 2 | tb | Chopped parsley |
| Fresh coriander or cilantro | ||
| 1 | Thick swordfish steak | |
| Butter |
INSTRUCTIONS
From: plgold@ix.netcom.com (Pat Gold) (COLLECTION) Date: Thu, 29 Jun 1995 15:26:38 GMT Source: Swordfish Recipes, James Beard, New Fish Cookery Saute the peppers in the oil, season to taste, and add the lemon juice. Saute the onions and garlic in oil. Add the tomatoes, oregano, chili powder, parsley, and coriander (or cilantro), if available. Simmer for 25 minutes. Place the steak in an oiled baking dish. Dot it with butter and season with salt and pepper. Bake at 425-degrees acording to the Canadian theory (cook fish EXACTLY 10 minutes per inch, measured at the thickest part of the fish). Pour the sauce over the fish, top it with the green peppers, and return it to the oven for 5 minutes to blend thoroughly. Serve with rice and sauted eggplant. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: Everything else will fade”