Baked Swordfish Steaks

Oxmoor House
6 servings


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1 small onion, thinly sliced
6 (1-inch-thick) swordfish steaks (about 2 pounds)
1 1/2 cups chopped fresh mushrooms
1 medium tomato, chopped
1/4 cup chopped green pepper
1/4 cup chopped fresh parsley
3 tablespoons diced pimiento, drained
1/2 cup Chablis or other dry white wine
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon dried dill weed
1/8 teaspoon pepper
Lime wedges


Line a well-greased 12- x 8- x 2-inch baking dish with onion slices. Rinse steaks thoroughly in cold water, and pat dry. Place steaks on top of onion. Combine remaining vegetables in a medium mixing bowl; spread over top of fish. Combine wine, lemon juice, salt, dill weed, and pepper in a small mixing bowl; pour over vegetables. Bake, uncovered, at 350° for 35 minutes or until fish flakes easily when tested with a fork.

Transfer fish and vegetables to a warm serving platter. Serve immediately with lime wedges.

Created date

February 2010