| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dish, Shellfish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Swordfish steaks |
| 1/2 |
c |
Bread crumbs |
| 2 |
|
Olive oil |
| 1 |
|
Juice of 1 lemon |
| 1/2 |
|
3 oz jar capers; drained |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Lemon; sliced |
INSTRUCTIONS
Recipe by: from Partners in the Kitchen Coat swordfish steaks with bread
crumbs. Brown each side in olive oil in skillet over medium heat. Pierce
each steak twice with fork. Drizzle with lemon juice; sprinklwe with
capers. Pour in wine. Cook over medium-low heat for 25-30 minutes or
until fish flakes easily, shaking skillet from time to time to avoid
sticking. Remove with slotted spatula to serving plates. Spoon liquid from
skillet over steaks. Top with lemon slices and parsley.
Posted to MM-Recipes Digest V4 #4 by tbankerd@leading.net on Feb 02, 1999
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