Swordfish Provencale
Yield
2 - 4 ServingsPrep
40 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
swordfish steaks
(2 - 2 1/2 pounds) |
*
|
| ¼ | cup |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | each |
onions
medium |
|
| ½ | each |
green bell peppers
|
|
| 4 | each |
tomatoes
peeled, chopped |
|
| 6 | each |
mushrooms
sliced |
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
bouquet garni
|
*
|
| ½ | cup |
white wine
or 1/4 cup lemon juice |
*
|
| 1 | x |
fish stock
to cover fish |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
swordfish steaks
(2 - 2 1/2 pounds) |
*
|
| 59 | ml |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | each |
onions
medium |
|
| 0.5 | each |
green bell peppers
|
|
| 4 | each |
tomatoes
peeled, chopped |
|
| 6 | each |
mushrooms
sliced |
|
| 1 | each |
garlic cloves
|
|
| 1 | each |
bouquet garni
|
*
|
| 118 | ml |
white wine
or 1/4 cup lemon juice |
*
|
| 1 | x |
fish stock
to cover fish |
*
|
| 15 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
|
|
Directions
For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk sliced, and pinch of tyme 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. Sauté 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 to 40 minutes at 350℉ (180℃). Can also be simmered on the top of the stove 35 to 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.
