| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dish, Casseroles |
4 |
Servings |
INGREDIENTS
| 1 |
|
Steak 2-2 1/2 pounds |
| 1/4 |
c |
Oil olive |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
|
Onion medium chopped |
| 1/2 |
|
Pepper green chopped |
| 4 |
|
Tomatoes peeled chopped |
| 6 |
|
Mushrooms sliced |
| 1 |
|
Garlic clove chopped |
| 1 |
|
Bouquet garni |
| 1/2 |
c |
Wine white or 1/4 c lemon jc |
|
|
Stock fish to cover fish |
| 1 |
tb |
Flour |
| 2 |
tb |
Butter |
INSTRUCTIONS
For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk sliced,
and pinch of tyme in cheese-cloth. Tie shut. In an ovenproof casserole
brown the swordfish in the olive oil. Season with salt and pepper then add
the onion, green pepper, tomatoes, mushrooms, and garlic. Saute for 10
minutes. Add the fish stock (or water) to cover the fish then add the wine
or lemon juice, and the bouquet garni. Cover and bake for 35-40 minutes at
350/F. Can also be simmered on the top of the stove 35-40 minutes. When
fish flakes easily, remove from casserole and keep warm. Remove bouquet
garni then boil liquid to reduce by one half. Blend the flour and butter
and whisk into liquid to thicken. Correct seasoning with salt and pepper.
Pour the sauce over the swordfish to serve and garnish with diced pimentos
and capers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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