Swordfish cote-d`azur
Yield: 4 Servings
Ingredients:
- 1 tb Olive oil
- 1 lb Swordfish steaks (4-6 -pieces) (up to 1-1/2)
- 4 Tomatoes peeled and -quartered
- 1 pn Fennel seed
- 1 pn Thyme
- 1 sm Bay leaf
- 1/2 Clove garlic crushed
- 4 Peppercorns
- 1/2 ts Salt (optional)
- 1/2 ts Saffron
- 1 c Dry white wine
- 1 Lemon
Instructions:
1. Oil a large skillet and place over medium heat. Place fish in the skillet. Add tomatoes fennel thyme bay leaf garlic peppercorns salt and saffron. Stir in the wine and bring to a boil. 2. Cover and simmer for 10 minutes or until fish is well cooked but still firm. 3. Cool fish in cooking liquid. Serve fish cold with 4-6 tablespoons of cooking liquid. Garnish with thin slices of lemon and serve. *This recipe also works well with other firm-meated fish such as tuna and salmon.
