Yield: 1 servings
|2 tablespoons||Fresh lemon juice|
|1 small||Garlic clove; pressed|
|½ teaspoon||Dried basil; crumbled|
|½ teaspoon||Dried thyme; crumbled|
|½ teaspoon||Dried tarragon; crumbled|
|½ teaspoon||Dried dillweed|
|2 \N||Swordfish steaks; (6-ounce)|
|¼ cup||Dry white wine|
Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dillweed in small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.) Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes.
Preheat oven to 400&;F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately.
Bon Appetit January 1992
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Converted by MM_Buster v2.0l.