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6
swordfish steaks, center cut, 6-7 oz. each
4 oz. Amaretto
2/3 c. white wine
1 c. crushed tomatoes
1/2 c. almonds
2 tbsp. olive oil
1/2 fresh lemon (juice)
Marinade swordfish in Amaretto, lemon juice and
white wine for 1/2 hour in refrigerator. In baking
dish (large enough to broil fish), spread crushed
tomatoes. Remove swordfish from marinade and place
on top of crushed tomatoes. Preheat oven on broiler.
Season each steak with salt and pepper and lightly
brush with olive oil. Broil for 10 minutes (half way
cooked). Then pour Amaretto and white wine marinade
on top and sprinkle with almonds. Continue baking
for another 15 minutes at 350 degrees.
Serves 6
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