Swordfish Steaks with Mushrooms
|Lemon juice||3 Tablespoon|
|Dry white wine/Water||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced or pressed|
|Oregano leaves||1⁄2 Teaspoon|
|Fennel seeds||1⁄4 Teaspoon, crushed|
|Swordfish steaks||2 Pound (Each About 3/4 Inch Thick)|
|Olive oil/Salad oil||2 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Green onion with tops||3 , thinly sliced|
In a 9 by 13-inch dish, combine lemon juice, wine, garlic, oregano, salt, pepper, and fennel seeds.
Add fish and let stand, turning occasionally, for 30 minutes.
With a slotted spatula, lift fish from marinade, drain briefly (reserve marinade), and place in a greased broiler pan.
Broil 4 inches below heat for 5 minutes; turn and broil until flesh inside is just opaque when fish is prodded in thickest portion with a fork (5 to 8 more minutes).
Meanwhile, heat oil in a frying pan over medium heat; add mushrooms and cook, stirring occasionally, until soft.
Stir in reserved marinade and simmer for about 2 minutes.
Transfer cooked fish to a platter; top with mushroom sauce and sprinkle with onions.