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Swordfish With Lemon Relish

Healthycooking's picture
  French bread baguette slices 32
  Boneless, skinless swordfish steaks 1 Pound
  Dry white wine 1⁄4 Cup (4 tbs)
  Pear tomatoes 2 Small, seeded and cut into thin strips
  Parsley sprigs 4
  Salt To Taste
  Pepper To Taste

Prepare Lemon Peel Relish.
Bake in a 350° oven until lightly toasted (about 10 minutes).
Let cool.
Rinse fish, pat dry, and cut into 16 equal pieces, each about 1 inch square.
Then cut each piece in half horizontally so that pieces are about 1/4 inch thick.
Arrange fish in a single layer in a foil-lined 10- by 15-inch rimmed baking pan.
Drizzle with wine; season to taste with salt and pepper.
Cover loosely with foil.
Bake in a 375° oven until fish is just opaque but still moist in center; cut to test (about 6 minutes).
Let cool in pan.
Up to 30 minutes before serving, spoon equal amounts of Lemon Peel Relish onto each bread slice.
Just before serving, drain fish and pat dry; set a piece atop relish on each bread slice.
Top with tomatoes and parsley sprigs.

Recipe Summary

Main Dish

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