Yield: 6 servings
|3 pounds||Swordfish OR halibut, cut into serving pieces 1/2" thick|
|Salt and pepper|
|⅓ cup||Butter, room temperature|
|1½ teaspoon||Garlic puree|
|1 tablespoon||Lemon juice|
|1 teaspoon||Dried tarragon|
|¾ pounds||Uncooked small or medium shrimp, shelled and deveined|
|¼ cup||Dry white wine|
|¼ cup||Whipping cream|
|2 tablespoons||Chopped fresh parsley (garnish)|
Preheat oven to 350 degrees. Sprinkle fish with salt and pepper. Mix butter, garlic, lemon juice and tarragon until well blended. Using half of butter mixture, coat one side of fish and place buttered side down on half a sheet of heavy-duty aluminum foil that measures 48 inches in length.
Place shrimp on top of fish and dot with remaining butter mixture.
Pour wine over. Fold other half of sheet over fish; seal and crimp foil.
Bake 25-30 minutes in upper part of oven.
Remove fish and shrimp and keep warm on a heated serving platter loosely covered with aluminum foil.
Pour off juices into a small skillet. Add cream and reduce to ¾ to 1 cup. Pour over fish, sprinkle with parsley and serve at once.
Serves 6 to 8.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93