Swordfish Cote-d`azur Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1 tablespoon: olive oil,
1 lb: swordfish steaks (4-6 pieces) (up t, o 1-1/2)
4: tomatoes, peeled and quartered,
1 pinch: fennel seed,
1 pinch: thyme,
1 small: bay leaf,
1/2 clove: garlic, crushed,
4: peppercorns,
1/2 teaspoon: salt (optional),
1/2 teaspoon: saffron,
1 cup: dry white wine,
1: lemon,
Directions:
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
still firm.
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
and salmon.
Yield: 4 servings
Source from luhu.jp
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
still firm.
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
and salmon.
Yield: 4 servings
Source from luhu.jp