Swordfish cote-d`azur
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | pounds | Swordfish steaks (4-6 pieces) (up to 1-1/2) |
| 4 | Tomatoes, peeled and quartered | |
| 1 | pinch | Fennel seed |
| 1 | pinch | Thyme |
| 1 | small | Bay leaf |
| ½ | Clove garlic, crushed | |
| 4 | Peppercorns | |
| ½ | teaspoon | Salt (optional) |
| ½ | 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.