Swordfish provencale
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Swordfish provencale
  Swordfish    Fish  
Last updated 6/12/2012 1:26:00 AM. Recipe ID 60211. Report a problem with this recipe.
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      Title: Swordfish provencale
 Categories: Fish, Main dish, Casseroles
      Yield: 4 Servings
 
      1 ea Steak 2-2 1/2 pounds
    1/4 c  Oil olive
      1 x  Salt to taste
      1 x  Pepper to taste
      1 ea Onion medium chopped
    1/2 ea Pepper green chopped
      4 ea Tomatoes peeled chopped
      6 ea Mushrooms sliced
      1 ea Garlic clove chopped
      1 ea Bouquet garni
    1/2 c  Wine white or 1/4 c lemon jc
      1 x  Stock fish to cover fish
      1 tb Flour
      2 tb Butter
 
  For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk
  sliced, and pinch of tyme 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. Saute 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.
 




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Recipe ID 60211 (Apr 03, 2005)

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