Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 pounds | Swordfish steaks (4-6 pieces) (up to 1-1/2) |
4 \N | Tomatoes, peeled and quartered |
1 pinch | Fennel seed |
1 pinch | Thyme |
1 small | Bay leaf |
½ \N | Clove garlic, crushed |
4 \N | Peppercorns |
½ teaspoon | Salt (optional) |
½ teaspoon | Saffron |
1 cup | Dry white wine |
1 \N | Lemon |
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.