Swordfish Provencale

Recipe Ingredients

1		Steak 2-2 1/2 pounds
1/4 cup	59ml	Oil olive
		Salt to taste
		Pepper to taste
1		Onion medium chopped
1/2		Pepper green chopped
4		Tomatoes peeled chopped
6		Mushrooms sliced
1		Garlic clove chopped
1		Bouquet garni
1/2 cup	118ml	Wine white or 1/4 cup lemon juice
		Stock fish to cover fish
1 tablespoon	15ml	Flour
2 tablespoons	30ml	Butter

Recipe Instructions

For Bouquet garni wrap 3 sprigs parsley, 1 bay leaf, 1 celery stalk sliced, and pinch of thyme 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.

Source:
Dale Coggins

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