Swordfish With Lemon Relish Recipe
Ingredients
| French bread | 32 | |
| 1 pound boneless, skinless swordfish steaks | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| 2 small pear-shaped tomatoes seeded and cut into thin strips | ||
| Parsley sprig | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prepare Lemon Peel Relish.
Heets.
Bake in a 350° oven until lightly toasted (about 10 minutes).
Let cool.
Rinse fish, pat dry, and cut into 16 equal pieces, each about 1 inch square.
Then cut each piece in half horizontally so that pieces are about 1/4 inch thick.
Arrange fish in a single layer in a foil-lined 10- by 15-inch rimmed baking pan.
Drizzle with wine; season to taste with salt and pepper.
Cover loosely with foil.
Bake in a 375° oven until fish is just opaque but still moist in center; cut to test (about 6 minutes).
Let cool in pan.
Up to 30 minutes before serving, spoon equal amounts of Lemon Peel Relish onto each bread slice.
Just before serving, drain fish and pat dry; set a piece atop relish on each bread slice.
Top with tomatoes and parsley sprigs.
Heets.
Bake in a 350° oven until lightly toasted (about 10 minutes).
Let cool.
Rinse fish, pat dry, and cut into 16 equal pieces, each about 1 inch square.
Then cut each piece in half horizontally so that pieces are about 1/4 inch thick.
Arrange fish in a single layer in a foil-lined 10- by 15-inch rimmed baking pan.
Drizzle with wine; season to taste with salt and pepper.
Cover loosely with foil.
Bake in a 375° oven until fish is just opaque but still moist in center; cut to test (about 6 minutes).
Let cool in pan.
Up to 30 minutes before serving, spoon equal amounts of Lemon Peel Relish onto each bread slice.
Just before serving, drain fish and pat dry; set a piece atop relish on each bread slice.
Top with tomatoes and parsley sprigs.
Chef
