Swordfish Steaks Recipe
Ingredients
| Swordfish | 6 Pound | |
| 1 cup Fish Stock or dry white wine, Approximately | ||
| Ground black pepper | 1 To taste | |
| 1/2 to 3/4 cup flavored butter of your choice | ||
| Salt | To Taste | |
Directions
Preheat oven to 375°F.
Arrange swordfish steaks in a single layer in 1 or 2 baking dishes just large enough to hold them comfortably.
Pour fish stock or white wine, or a combination of both, around the fish, to a depth equal to half the thickness of the steaks.
Season lightly with salt and freshly ground black pepper.
Set the dish or dishes on the middle level of the oven and bake for 9 minutes.
Check the fish for doneness with a fork, remembering that residual heat will continue to cook the fish even after you take it from the oven; if fish is not ready, bake a moment or two longer and test again.
When almost done to your liking, transfer steaks with a spatula to heated plates.
Place a tablespoon or two of the flavored butter in the center of each steak
Arrange swordfish steaks in a single layer in 1 or 2 baking dishes just large enough to hold them comfortably.
Pour fish stock or white wine, or a combination of both, around the fish, to a depth equal to half the thickness of the steaks.
Season lightly with salt and freshly ground black pepper.
Set the dish or dishes on the middle level of the oven and bake for 9 minutes.
Check the fish for doneness with a fork, remembering that residual heat will continue to cook the fish even after you take it from the oven; if fish is not ready, bake a moment or two longer and test again.
When almost done to your liking, transfer steaks with a spatula to heated plates.
Place a tablespoon or two of the flavored butter in the center of each steak
Chef
