Title: Swordfish steak marseillaise
 Categories: Fish, Main dish
      Yield: 4 Servings
 
      4 ea Swordfish steaks (3-4 lbs)
      1 tb Shallots chopped
      1 tb Pepper green chopped
      1 tb Onion chopped
    1/2 c  Crab cooked
    1/2 c  Cod or whiting cooked
    1/4 ts Nutmeg
    1/4 ts Allspice
      1 tb Bacon fat
      1 x  Pepper to taste
    1/2 c  Mushrooms chopped
      1 tb Parsley chopped
      1 tb Pimento chopped
      1 tb Celery leaves chopped
    1/2 c  Shrimp cooked
    1/4 ts Thyme
    1/4 ts Mace
      1 tb Butter
      1 x  Salt to taste
 
  Combine all ingredients except swordfish, butter and bacon fat. Mix
  well then process using the finest blade to make a paste. Melt
  butter, add bacon fat then saute the paste for 5 minutes over low
  heat. Set aside. Brush both sides of the swordfish with oil and brown
  quickly under a broiler. Keep warm. Oil a large sheet of brown paper
  or vegetable parchment. Spread half the crab mixture on the paper.
  Lay the browned swordfish on the mixture then cover the swordfish
  with the remainder of the crab. Fold the paper to cover and enclose
  the fish and twist the ends. Place the bundle on a greased cookie
  sheet. Bake at 350/F for 50 minutes; turn once after 25 minutes.
  Serve with lemon butter flavoured with garlic.