Swordfish With Mushroom And Tomato Sauce Recipe
Ingredients
| Butter-flavored vegetable cooking spray | ||
| 2 teaspoons reduced-calorie margarine | ||
| 4 (4-ounce) swordfish steaks (3/4 inch thick) | ||
| 2 cups coarsely chopped fresh shiitake mushrooms | ||
| 1/2 cup seeded, chopped tomato | ||
| 1/4 cup chopped green onions | ||
| 1/4 cup Chablis or other dry white wine | ||
| Clam Juice | 1/4 Cup (16 tbs) | |
| Salt | 2 Tablespoon | |
| Garlic | 2 Teaspoon, minced | |
| Thyme | 1 Teaspoon, minced | |
| Ground cumin | 14 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
Directions
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium heat until hot.
Add swordfish, and cook 3 minutes on each side; set aside, and keep warm.
Wipe skillet dry with a paper towel.
Coat skillet with cooking spray.
Add mushrooms, and saute 1 minute.
Add tomato and next 7 ingredients, stirring well.
Top with fish; cover and cook over medium heat 5 minutes or until fish flakes easily when tested with a fork.
Transfer fish to a serving platter.
Stir lemon juice into tomato mixture, and spoon over fish.
Place over medium heat until hot.
Add swordfish, and cook 3 minutes on each side; set aside, and keep warm.
Wipe skillet dry with a paper towel.
Coat skillet with cooking spray.
Add mushrooms, and saute 1 minute.
Add tomato and next 7 ingredients, stirring well.
Top with fish; cover and cook over medium heat 5 minutes or until fish flakes easily when tested with a fork.
Transfer fish to a serving platter.
Stir lemon juice into tomato mixture, and spoon over fish.
Chef
