Swordfish proven#ale

4 Servings

Quantity Ingredient
2½ pounds Swordfish steak
¼ cup Olive oil
Salt; to taste
Pepper; to taste
1 medium Onion; chopped
½ Pepper, green; chopped
4 Tomato; peeled, chopped
6 Mushrooms; sliced
1 Garlic clove; chopped
1 Bouquet garni
½ cup Wine, white OR
¼ cup Lemon juice
Stock, fish; to cover
1 tablespoon Flour
2 tablespoons Butter

For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk 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.

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