Title: Swordfish proven#ale
 Categories: Fish, Casseroles
      Yield: 4 Servings
 
  2 1/2 lb Swordfish steak
    1/4 c  Olive oil
           Salt; to taste
           Pepper; to taste
      1 md Onion; chopped
    1/2    Pepper, green; chopped
      4    Tomato; peeled, chopped
      6    Mushrooms; sliced
      1    Garlic clove; chopped
      1    Bouquet garni
    1/2 c  Wine, white
           -OR
    1/4 c  Lemon juice
           Stock, fish; to cover
      1 tb Flour
      2 tb Butter
 
  For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk
  sliced, and pinch of thyme in cheese-cloth. Tie shut. In an ovenproof
  casserole brown the swordfish in the olive oil. Season with salt and
  pepper then add the onion, green pepper, tomatoes, mushrooms, and
  garlic. Saut# for 10 minutes. Add the fish stock (or water) to cover
  the fish then add the wine or lemon juice, and the bouquet garni.
  Cover and bake for 35-40 minutes at 350/F. Can also be simmered on
  the top of the stove 35-40 minutes. When fish flakes easily, remove
  from casserole and keep warm. Remove bouquet garni then boil liquid
  to reduce by one half. Blend the flour and butter and whisk into
  liquid to thicken. Correct seasoning with salt and pepper. Pour the
  sauce over the swordfish to serve and garnish with diced pimentos and
  capers.