| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Swordfish steaks (3-4 lbs) |
| 1 |
tb |
Shallots chopped |
| 1 |
tb |
Pepper green chopped |
| 1 |
tb |
Onion chopped |
| 1/2 |
c |
Crab cooked |
| 1/2 |
c |
Cod or whiting cooked |
| 1/4 |
ts |
Nutmeg |
| 1/4 |
ts |
Allspice |
| 1 |
tb |
Bacon fat |
|
|
Pepper to taste |
| 1/2 |
c |
Mushrooms chopped |
| 1 |
tb |
Parsley chopped |
| 1 |
tb |
Pimento chopped |
| 1 |
tb |
Celery leaves chopped |
| 1/2 |
c |
Shrimp cooked |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Mace |
| 1 |
tb |
Butter |
|
|
Salt to taste |
INSTRUCTIONS
Combine all ingredients except swordfish, butter and bacon fat. Mix well
then process using the finest blade to make a paste. Melt butter, add bacon
fat then saute the paste for 5 minutes over low heat. Set aside. Brush both
sides of the swordfish with oil and brown quickly under a broiler. Keep
warm. Oil a large sheet of brown paper or vegetable parchment. Spread half
the crab mixture on the paper. Lay the browned swordfish on the mixture
then cover the swordfish with the remainder of the crab. Fold the paper to
cover and enclose the fish and twist the ends. Place the bundle on a
greased cookie sheet. Bake at 350/F for 50 minutes; turn once after 25
minutes. Serve with lemon butter flavoured with garlic.
Posted by Carol Shenkenberger to the Fidonet National Cooking echo 2-98
Posted to MM-Recipes Digest V4 #15 by tobbs@earthlink.net on May 24, 99
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