Last updated 6/12/2012 1:26:00 AM. Recipe ID 60205. Report a problem with this recipe.
Title: Swordfish cote-d`azur
Categories: Main dish, Seafood
Yield: 4 Servings
1 tb Olive oil
1 lb Swordfish steaks (4-6
-pieces) (up to 1-1/2)
4 Tomatoes, peeled and
1 pn Fennel seed
1 pn Thyme
1 sm Bay leaf
1/2 Clove garlic, crushed
1/2 ts Salt (optional)
1/2 ts Saffron
1 c Dry white wine
1. Oil a large skillet and place over medium heat. Place fish in the
skillet. Add tomatoes, fennel, thyme, bay leaf, garlic, peppercorns,
salt, and saffron. Stir in the wine and bring to a boil.
2. Cover and simmer for 10 minutes, or until fish is well cooked but
3. Cool fish in cooking liquid. Serve fish cold with 4-6 tablespoons
of cooking liquid. Garnish with thin slices of lemon and serve.
*This recipe also works well with other firm-meated fish such as tuna
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