| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
1 hour, Low salt, Quick/easy, Sthrn/livng, Swordfish |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion, sliced |
| 1 |
c |
Fresh mushrooms, sliced |
| 2 |
T |
Fresh parsley, chopped |
| 2 |
T |
Tarragon-flavored wine |
|
|
vinegar |
| 2 |
T |
Olive oil |
| 1/2 |
t |
Dill seeds |
| 1 1/2 |
lb |
1" thick Swordfish steaks |
| 1/8 |
t |
White pepper |
| 6 |
|
Bay leaves |
INSTRUCTIONS
99
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,
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