Broiled Swordfish With Tomato Basil And Lemon Recipe
Ingredients
| Dijon Mustard | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| 2 tablespoons olive or other vegetable oil | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Basil | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 4 swordfish steaks (1/2 inch thick, about 2 pounds total) | ||
| Tomato | 1 Small | |
| Parsley | 3 Tablespoon, chopped | |
Directions
1 Preheat the broiler. Line a baking sheet with foil.
2 Make the basting sauce: In a small bowl, stir together the mustard, lemon juice, olive oil, Parmesan, basil, salt and pepper.
3 Place the swordfish steaks on the prepared baking sheet and brush them lightly with some of the basting sauce.
4 Broil the fish 4 inches from the heat until opaque on top, 3 to 4 minutes.
5 Meanwhile, coarsely chop the tomato and parsley (if using) and add them to the remaining basting sauce.
6 Turn the fish steaks and spoon the tomato-basting sauce mixture over them. Bake until the fish is firm and just flakes when tested with a fork, 3 to 4 minutes longer.
2 Make the basting sauce: In a small bowl, stir together the mustard, lemon juice, olive oil, Parmesan, basil, salt and pepper.
3 Place the swordfish steaks on the prepared baking sheet and brush them lightly with some of the basting sauce.
4 Broil the fish 4 inches from the heat until opaque on top, 3 to 4 minutes.
5 Meanwhile, coarsely chop the tomato and parsley (if using) and add them to the remaining basting sauce.
6 Turn the fish steaks and spoon the tomato-basting sauce mixture over them. Bake until the fish is firm and just flakes when tested with a fork, 3 to 4 minutes longer.
Chef
