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1/3 cup olive oil
3 cloves garlic
2 lbs. fresh ripe plum tomatoes, peeled and chopped
1 cup fresh basil, chopped
Salt and pepper to taste
1/4 cup dry white wine
2 large Swordfish Steaks, 1-1 1/2 lbs. each
Juice of 1 lemon
Fresh chopped parsley
Saute 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 F. 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.
Makes 2 servings