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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 small onion, thinly sliced |
6 (1-inch-thick) swordfish steaks (about 2 pounds) |
1 1/2 cups chopped fresh mushrooms |
1 medium tomato, chopped |
1/4 cup chopped green pepper |
1/4 cup chopped fresh parsley |
3 tablespoons diced pimiento, drained |
1/2 cup chablis or other dry white wine |
2 tablespoons lemon juice |
1 teaspoon salt |
1/4 teaspoon dried dill weed |
1/8 teaspoon pepper |
lime wedges |
Directions:
1. Line a well-greased 12- x 8- x 2-inch baking dish with onion slices. Rinse steaks thoroughly in cold water, and pat dry. Place steaks on top of onion. Combine remaining vegetables in a medium mixing bowl; spread over top of fish. Combine wine, lemon juice, salt, dill weed, and pepper in a small mixing bowl; pour over vegetables. Bake, uncovered, at 350° for 35 minutes or until fish flakes easily when tested with a fork.
2. Transfer fish and vegetables to a warm serving platter. Serve immediately with lime wedges.
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