| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | January 199 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Mayonnaise |
| 2 | T | Fresh lemon juice |
| 1 | Garlic clove, pressed | |
| 1/2 | t | Dried basil, crumbled |
| 1/2 | t | Dried thyme, crumbled |
| 1/2 | t | Dried tarragon, crumbled |
| 1/2 | t | Dried dillweed |
| 2 | Swordfish steaks, 6-ounce | |
| 1/4 | c | Dry white wine |
INSTRUCTIONS
Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dillweed in small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.) Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes. Preheat oven to 400&;F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately. Serves 2. Bon Appetit January 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 521
Calories From Fat: 349
Total Fat: 39.5g
Cholesterol: 30.6mg
Sodium: 841.1mg
Potassium: 148.7mg
Carbohydrates: 33.2g
Fiber: <1g
Sugar: 8.9g
Protein: 1.7g