Swordfish casserole

Yield: 6 servings

Measure Ingredient
1½ pounds Swordfish steaks, cut 1/2\" thick
\N \N Salt and pepper
⅔ cup Olive oil
6 mediums Potatoes, thinly sliced
1 large Onion, thinly sliced
1 \N Garlic clove, minced
4 \N Sprigs parsley, finely chopped
½ \N Fresh hot chili, stemmed, seeded and finely chopped

Sprinkle the swordfish steaks with salt and pepper on both sides.

Brush a large, moderately deep baking dish with some of the oil, and cover the bottom with half of the potato and onion slices. Sprinkle with salt and pepper, and add all the fish steaks in a single layer.

Sprinkle them with more oil, and all the garlic and parsley; and scatter the chopped chili over the top. Cover with the remaining potato and onion slices, sprinkle with a little more salt and pepper, and pour in the rest of the oil. Bake in a preheated 350 degree F.oven for at least 1 hour, or until the potatoes are soft.

Ada Boni - Italian Regional cooking - typed from "The Good Cook - Fish" by Mary Riemerman

Submitted By MARY RIEMERMAN On 02-19-95

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