Swordfish steak marseillaise
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Swordfish steaks (3-4 lb) |
| 1 | teaspoon | Shallots chopped |
| 1 | teaspoon | Pepper green chopped |
| 1 | teaspoon | Onion chopped |
| ½ | cup | Crab cooked |
| ½ | cup | Mushrooms chopped |
| 1 | teaspoon | Parsley chopped |
| 1 | teaspoon | Pimento chopped |
| 1 | teaspoon | Celery leaves chopped |
| ½ | cup | Shrimp cooked |
| ½ | cup | Cod or whiting cooked |
| ¼ | teaspoon | Nutmeg |
| ¼ | teaspoon | Allspice |
| 1 | teaspoon | Bacon fat |
| 1 | each | Pepper to taste |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Mace |
| 1 | teaspoon | Butter |
| 1 | each | Salt to taste |
Directions
INGREDIENTS
DIRECTIONS
Combine all ingredients except swordfish, butter and bacon fat. Mix well then process using the finest blade to make a paste. Melt butter, add bacon fat then saute the paste for 5 minutes over low heat. Set aside. Brush both sides of the swordfish with oil and brown quickly under a broiler. Keep warm. Oil a large sheet of brown paper or vegetable parchment. Spread half the crab mixture on the paper.
Lay the browned swordfish on the mixture then cover the swordfish with the remainder of the crab. Fold the paper to cover and enclose the fish and twist the ends. Place the bundle on a greased cookie sheet. Bake at 350/F for 50 minutes; turn once after 25 minutes.
Serve with lemon butter flavored with garlic.