 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Grouper makes a terrific substitute, but it will cook more quickly than swordfish. Check to see if it flakes with a fork after 15 to 20 minutes. Ingredients:
1 medium onion, chopped |
2 teaspoons olive oil |
1 garlic clove, minced |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1/2 cup dry white wine or chicken broth |
1/4 cup chopped pimiento-stuffed olives |
1 tablespoon small capers, drained |
4 (8-ounce) swordfish steaks (about 3/4 to 1 inch thick) |
2 plum tomatoes, seeded and diced |
1/4 cup chopped fresh parsley |
Directions:
1. Sauté onion in hot oil in an ovenproof skillet or pan over medium heat 3 minutes or until tender. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 1 minute. Reduce heat to low; stir in wine, olives, and capers.
2. Sprinkle fish evenly with remaining salt and pepper. Place fish over onion mixture.
3. Bake, covered, at 400° for 26 minutes or until fish flakes with a fork. Sprinkle with diced tomatoes and parsley.
|
|