| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats, Dairy |
|
Main dish, Sauces, Shellfish |
8 |
Servings |
INGREDIENTS
| 8 |
|
Small swordfish steaks |
| 1/2 |
c |
Vegetable oil |
| 1/3 |
c |
Soy sauce |
| 1/4 |
c |
Lemon juice |
| 1 |
tb |
Grated lemon peel |
| 1 |
|
Garlic clove, minced |
| 1 1/2 |
tb |
Butter |
| 1/2 |
c |
Minced shallots |
| 2 |
|
Mushrooms, chapped |
| 2 |
c |
Canned chicken broth |
| 2/3 |
c |
Dry white wine |
| 1 |
c |
Whipping cream |
| 8 |
c |
Stemmed spinach (about 6 oz) |
| 1 |
|
Salt and pepper |
| 8 |
|
Lime wedges |
| 8 |
|
Parsley sprigs |
INSTRUCTIONS
Pierce fish on both sides with fork. Place in single layer in nonaluminum
baking dish just large enough to accommodate. Blend oil with next 4
ingredients. Pour over fish. Refrigerate 2 hours, turning once.
Melt butter in heavy large skillet over medium heat. Add shallots and stir
until soft, about 5 minutes. Increase heat. Add mush rooms and cook until
juices evaporate, stirring occasionally, about 3 minutes. Mix in broth and
wine. Boil until reduced by half, about 10 minutes. Add cream and simmer
until reduced to 1 1/3 cups, about 10 minutes. Strain into blender. Add
spinach and blend until smooth. Season to taste with salt and pepper.
Prepare barbecue (medium heat) or preheat broiler. Drain fish, reserving
marinnade. Cook fish until just opaque, brushing with marinade and turning
once, about 9 minutes per inch of thickness. Transfer fish to plates. Top
each with sauce. Garnish with lime wedges and parsley and serve.
Bon Appetit/August/89 Scanned & fixed by Di and Gary
Posted to MM-Recipes Digest V4 #4 by tbankerd@leading.net on Feb 02, 1999
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