Swordfish cote-d`azur

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.

Similar recipes