Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Mayonnaise |
| 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.
Serves 2.
Bon Appetit January 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.