Low-salt foil-baked swordfish - sl 1/87
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; sliced |
| 1 | cup | Fresh mushrooms; sliced |
| 2 | tablespoons | Fresh parsley; chopped |
| 2 | tablespoons | Tarragon-flavored wine vinegar |
| 2 | tablespoons | Olive oil |
| ½ | teaspoon | Dill seeds |
| 1½ | pounds | 1\" thick Swordfish steaks |
| ⅛ | teaspoon | White pepper |
| 6 | smalls | Bay leaves |
Directions
Start about 1 hour before serving.
Combine first 6 ingredients in a bowl; place half of mushroom mixture in a foil-lined 13"x9"x2" baking pan. Top with swordfish steaks. Sprinkle with white peppe and place a bay leaf on each piece of fish.
Top with remaining mushroom mixture. Cover and bake at 425 degrees for 45 minutes or until tender. Yield: 6 servings.
186 calories, 22.4g protein, 9.2g fat, 2.8g carbohydrate, 62.3mg cholesterol, 62.8mg sodium, and 32.8mg calcium per *3-oz* serving.
Recipe from Wilmina Smith in January, 1987"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95
Related recipes
- Baked citrus swordfish
- Baked swordfish castillian
- Broiled swordfish
- Broiled swordfish steaks
- Foil-baked swordfish with carrots, leeks, and ginger butter
- Herb crusted swordfish
- Lemon and herb crusted swordfish
- Lemon-basil swordfish
- Low-fat, low-calorie swordfish with salsa
- Low-salt caribbean snapper - sl 1/87
- Low-salt curried baked fish - sl 1/87
- Low-salt tangy broiled scamp - sl 1/87
- Low-salt vegetable-stuffed flounder rolls - sl 1/87
- Orange-glazed swordfish
- Sumptuous swordfish
- Swordfish
- Swordfish delmonico
- Swordfish paillard
- Swordfish provencale
- Swordfish w/sun-dried tomatoes/olives/lemon