Swordfish with fresh spinach sauce - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Small swordfish steaks | |
| ½ | cup | Vegetable oil |
| ⅓ | cup | Soy sauce |
| ¼ | cup | Lemon juice |
| 1 | tablespoon | Grated lemon peel |
| 1 | Garlic clove, minced | |
| 1½ | tablespoon | Butter |
| ½ | cup | Minced shallots |
| 2 | Mushrooms, chapped | |
| 2 | cups | Canned chicken broth |
| ⅔ | cup | Dry white wine |
| 1 | cup | Whipping cream |
| 8 | cups | Stemmed spinach (about 6 oz) |
| Salt and pepper | ||
| 8 | Lime wedges | |
| 8 | Parsley sprigs | |
Directions
Pierce fish on both sides with fork. Place in single layer in nonaluminum baking dish just large enough to accommodate. Blend oil with next 4 ingredients. Pour over fish. Refrigerate 2 hours, turning once.
Melt butter in heavy large skillet over medium heat. Add shallots and stir until soft, about 5 minutes. Increase heat. Add mush rooms and cook until juices evaporate, stirring occasionally, about 3 minutes.
Mix in broth and wine. Boil until reduced by half, about 10 minutes.
Add cream and simmer until reduced to 1⅓ cups, about 10 minutes.
Strain into blender. Add spinach and blend until smooth. Season to taste with salt and pepper.
Prepare barbecue (medium heat) or preheat broiler. Drain fish, reserving marinnade. Cook fish until just opaque, brushing with marinade and turning once, about 9 minutes per inch of thickness.
Transfer fish to plates. Top each with sauce. Garnish with lime wedges and parsley and serve.
Bon Appetit/August/89 Scanned & fixed by Di and Gary