4 each swordfish steaks (3-4 lbs)
1 tbsp shallots chopped
1 tbsp pepper green chopped
1 tbsp onion chopped
1/2 cup crab cooked
1/2 cup cod or whiting cooked
1/4 tsp nutmeg
1/4 tsp allspice
1 tbsp bacon fat
1 pepper to taste
1/2 cup mushrooms chopped
1 tbsp parsley chopped
1 tbsp pimento chopped
1 tbsp celery leaves chopped
1/2 cup shrimp cooked
1/4 tsp thyme
1/4 tsp mace
1 tbsp butter
1 salt to taste
A Recipe for
Swordfish Steak Marseillaise
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
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This Recipe for Swordfish Steak Marseillaise is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Swordfish Steak Marseillaise from the recipe cookbook of Recipes-to-go (Meal)
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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
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The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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Combine all ingredients except swordfish, butter and bacon fat. Mix
well then process using the finest blade to make a paste. Melt
butter, add bacon fat then saute the paste for 5 minutes over low
heat. Set aside. Brush both sides of the swordfish with oil and brown
quickly under a broiler. Keep warm. Oil a large sheet of brown paper
or vegetable parchment. Spread half the crab mixture on the paper.
Lay the browned swordfish on the mixture then cover the swordfish
with the remainder of the crab. Fold the paper to cover and enclose
the fish and twist the ends. Place the bundle on a greased cookie
sheet. Bake at 350/F for 50 minutes; turn once after 25 minutes.
Serve with lemon butter flavoured with garlic.
Serves: 4
Swordfish Steak Marseillaise Recipe brought to you by Recipes To-Go