| 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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