1 each steak 2-2 1/2 pounds
1/4 cup oil olive
1 salt to taste
1 pepper to taste
1 each onion medium chopped
1/2 each pepper green chopped
4 each tomatoes peeled chopped
6 each mushrooms sliced
1 each garlic clove chopped
1 each bouquet garni
1/2 cup wine white or 1/4 c lemon jc
1 stock fish to cover fish
1 tbsp flour
2 tbsp butter
A Recipe for
Swordfish Provencale
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
This Recipe for Swordfish Provencale is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Swordfish Provencale from the recipe cookbook of Recipes-to-go (Meal)
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| Old New York Proverb |
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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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| Anonymous |
For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk
sliced, and pinch of tyme in cheese-cloth. Tie shut. In an ovenproof
casserole brown the swordfish in the olive oil. Season with salt and
pepper then add the onion, green pepper, tomatoes, mushrooms, and
garlic. Saute for 10 minutes. Add the fish stock (or water) to cover
the fish then add the wine or lemon juice, and the bouquet garni.
Cover and bake for 35-40 minutes at 350/F. Can also be simmered on
the top of the stove 35-40 minutes. When fish flakes easily, remove
from casserole and keep warm. Remove bouquet garni then boil liquid
to reduce by one half. Blend the flour and butter and whisk into
liquid to thicken. Correct seasoning with salt and pepper. Pour the
sauce over the swordfish to serve and garnish with diced pimentos and
capers.
Serves: 4
Swordfish Provencale Recipe brought to you by Recipes To-Go