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1/3 c.
olive oil
3 cloves garlic
2 lbs. fresh ripe plum tomatoes, peeled and chopped
1 c. fresh basil, chopped
Salt and pepper to taste
1/4 c. dry white wine
2 lg. swordfish steaks, 1 to 1 1/2 lbs. each
Juice of 1 lemon
Fresh chopped parsley
Sauté garlic in olive oil until golden. Add chopped
tomatoes and basil, salt and pepper. Simmer for 20
minutes, then add wine and increase heat to boil;
stir and cook for about 5 minutes.
Preheat oven to 400 degrees. Place swordfish steaks
in well-oiled baking dish and pour the tomato sauce
over the top. Sprinkle with lemon juice and bake,
uncovered, for 20 minutes or until fish starts to
flake. Sprinkle with parsley and serve.
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