| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Swordfish, 1 hour, Quick/easy, Sthrn/livng, Low salt | 6 | Servings | |
INGREDIENTS
| 1 | md | Onion; sliced |
| 1 | c | Fresh mushrooms; sliced |
| 2 | tb | Fresh parsley; chopped |
| 2 | tb | Tarragon-flavored wine vinegar |
| 2 | tb | Olive oil |
| 1/2 | ts | Dill seeds |
| 1 1/2 | lb | 1" thick Swordfish steaks |
| 1/8 | ts | White pepper |
| 6 | sm | Bay leaves |
INSTRUCTIONS
Start about 1 hour before serving. Combine first 6 ingredients in a bowl; place half of mushroom mixture in a foil-lined 13"x9"x2" baking pan. Top with swordfish steaks. Sprinkle with white peppe and place a bay leaf on each piece of fish. Top with remaining mushroom mixture. Cover and bake at 425 degrees for 45 minutes or until tender. Yield: 6 servings. 186 calories, 22.4g protein, 9.2g fat, 2.8g carbohydrate, 62.3mg cholesterol, 62.8mg sodium, and 32.8mg calcium per *3-oz* serving. Recipe from Wilmina Smith in January, 1987 "Southern Living". Typos by Jeff Pruett. Posted to MM-Recipes Digest V4 #15 by tobbs@earthlink.net on May 24, 99
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