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Swordfish Provencal

world.food's picture
Ingredients
  Extra virgin olive oil 6 Tablespoon
  Onions 2 Medium, slivered
  Red bell pepper strips 2 , stemmed, seeded, and cut into 1/2-inch strips
  Yellow bell pepper strips 2 , stemmed, seeded, and cut into 1/2-inch strips
  Fennel bulb 1 , tough core removed, slivered
  Balsamic vinegar 2 Tablespoon
  Herbes de provence 1 Teaspoon (French Dried Herb Blend)
  Salt To Taste
  Black pepper To Taste, freshly ground
  Flat leaf parsley 4 Tablespoon, chopped
  Swordfish steaks/Halibut steaks 48 Ounce, cut 1 inch thick (6 Steaks, About 8 Ounce Each)
  Limes 3 , halved crosswise (For Garnish)
Directions

GETTING READY
1) Preheat the oven to 400°F.

MAKING
2) In a large heavy po, saute the onions, peppers, and fennel in 4 tablespoons of olive oil over a medium heat for 30 minutes, stirring occasionally, until the vegetables are tender.
3) Stir in the vinegar and herbes de Provence and cook for another about 15 minutes, until the vegetables are very soft.
4) Sprinkle with salt and pepper to taste and stir in 2 tablespoons chopped parsley.
5) In a 13 x 9 x 2-inch baking dish, spoon the vegetables. Place the swordfish over the vegetables, brush them with 2 tablespoons olive oil and sprinkle with the salt and pepper.
6) Bake in the preheated oven for about 15 minutes, until cooked.

SERVING
7) Garnish with 2 tablespoons parsley and serve immediately with the lime halves.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fennel
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
6

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