• BH&G 3469

    From Dave Drum@1:3634/12 to All on Thu Jul 29 05:58:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Broiled Swordfish w/Oven-Roasted Tomato Sauce
    Categories: Seafood, Vegetables, Dairy, Herbs
    Yield: 4 Servings

    4 (4 oz ea) swordfish steaks;
    - 1" thick
    Cooking spray
    1 lb Roma tomatoes; cored,
    - quartered
    1/2 sm Onion; peeled, quartered
    3 cl Garlic; peeled
    1/4 ts (ea) salt & crushed red
    - pepper
    2 tb Tomato paste
    1 ts Snipped fresh rosemary
    1/2 c Vegetable broth
    2 tb Heavy cream
    1 tb Olive oil
    1/2 ts Fresh ground black pepper
    2 tb Fine snipped fresh basil or
    - Italian parsley

    Thaw fish, if frozen. Rinse fish; pat dry with paper
    towels.

    Preheat broiler. Lightly coat a 15" x 10" baking pan with
    cooking spray. Arrange tomatoes, onion, and garlic in
    pan; sprinkle with salt and crushed red pepper. Broil 3
    to 4 inches from heat 10 minutes; gently stir in the
    tomato paste to coat the vegetables. Broil about 5
    minutes more or until vegetables begin to blacken at the
    edges.

    In a blender or food processor combine the tomato mixture
    and rosemary. Cover and blend until smooth. Transfer
    mixture to a saucepan; stir in the broth. Bring to
    boiling, stirring constantly; reduce heat. Simmer,
    uncovered,12 to 15 minutes or until reduced to 1 1/3
    cups. Stir in heavy cream. Cover sauce and keep warm. If
    desired, drizzle with olive oil.

    Lightly coat a broiler pan with cooking spray; place fish
    on pan. Brush both sides of fish with olive oil; season
    with black pepper. Broil 5 to 6 inches from the heat 8 to
    12 minutes or until fish flakes easily, turning once.

    Serve fish with sauce and, if desired, snipped basil.

    Makes: 4 servings

    Better Homes & Gardens | February 2017

    MM Format by Dave Drum - 22 February 2017

    Uncle Dirty Dave's Archives

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