Swordfish Provencale Recipe




Swordfish Provencale Ingredients

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

 

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This Recipe for Swordfish Provencale is one of thousands in the Recipes-to-go Meal Cookbook.


Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes



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This is a recipe for Swordfish Provencale from the recipe cookbook of Recipes-to-go (Meal)


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Food Tip
Try basting or searing beef with stock or broth instead of oil.




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Swordfish Provencale

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Swordfish Provencale Directions

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

 

 

 

 

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Swordfish Provencale Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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