Swordfish provencale

1 servings

Ingredients

QuantityIngredient
1Steak 2-2 1/2 lb
1Salt to taste
1Onion medium chopped
4Tomatoes peeled chopped
1Garlic clove chopped
½cupWine white or 1/4 cup lemon cover fish
1teaspoonFlour
¼cupOil olive
1Pepper to taste
½Pepper green chopped
6Mushrooms sliced
1Bouquet garni
1Stock fish to
2teaspoonsButter

Directions

For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk sliced, and pinch of thyme in cheese-cloth. Tie shut. In an ovenproof casserole brown the swordfish in the olive oil. Season with salt and pepper then add the onion, green pepper, tomatoes, mushrooms, and garlic. Saute for 10 minutes. Add the fish stock (or water) to cover the fish then add the wine or lemon juice, and the bouquet garni.

Cover and bake for 35-40 minutes at 350/F. Can also be simmered on the top of the stove 35-40 minutes. When fish flakes easily, remove from casserole and keep warm. Remove bouquet garni then boil liquid to reduce by one half. Blend the flour and butter and whisk into liquid to thicken. Correct seasoning with salt and pepper. Pour the sauce over the swordfish to serve and garnish with diced pimentos and capers.