Swordfish proven#ale
Yield: 4 Servings
Ingredients:
- 2 1/2 lb Swordfish steak
- 1/4 c Olive oil Salt; to taste Pepper; to taste
- 1 md Onion; chopped
- 1/2 Pepper green; chopped
- 4 Tomato; peeled chopped
- 6 Mushrooms; sliced
- 1 Garlic clove; chopped
- 1 Bouquet garni
- 1/2 c Wine white -OR
- 1/4 c Lemon juice Stock fish; to cover
- 1 tb Flour
- 2 tb Butter For Bouquet garni wrap 3 sprigs parsley
- 1 bayleaf
- 1 celery stalk
Instructions:
sliced and pinch of thyme 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. Saut# 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.
