"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Herbed Swordfish Steaks Recipe

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This recipe for Herbed Swordfish Steaks, by , is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Hoffman
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Lbs. fresh center cut swordfish fillets (6 pieces)
6 T. butter
2 large cloves of garlic, smashed with knife blade
1/3 c. finely chopped white onion
1/4 tsp. tarragon
2 T. finely chopped parsley
1/4 tsp. thyme
1/8 tsp. nutmeg
1 tsp. ground sea salt
1 c. dry bread crumbs

Directions:
Directions:
Arrange fresh swordfish fillets in a generous shallow oven proof baking dish. Melt butter in a large saucepan, add garlic and onions and simmer until tender, do not brown. Stir in all remaining herbs. Spoon 1/2 the herb mixture neatly over the top of the fillets. Add bread crumbs to the remaining herbs, warm through and mix thoroughly. Place the remaining mixture neatly over the top of the fillets. Bake at 400 in preheated oven for 20-25 minutes until fish flakes easily with a fork.

Personal Notes:
Personal Notes:
Serve immediately with seasonal fresh fruit, green salad and accompany with California Riesling. Prepares 4-6 servings - perfect for company. Prep time approximately one hour.

 

 

 

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