Swordfish With Lemon Relish
|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|
Prepare Lemon Peel Relish.
Bake in a 350° oven until lightly toasted (about 10 minutes).
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.