Swordfish Supreme

Oxmoor House
4 servings


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1/2 pound fresh mushrooms, sliced
1 medium-size green pepper, sliced into rings
1 medium onion, sliced and separated into rings
1/2 cup olive oil
1 pound swordfish fillets, cubed
1/4 teaspoon salt
1/4 teaspoon ground orégano
1/4 teaspoon paprika
1/8 teaspoon pepper
1 (2-ounce) can flat anchovies, drained
Hot cooked rice


Sauté mushrooms, green pepper, and onion in olive oil in a large skillet. Add fillet cubes; brown on all sides over medium heat. Stir in seasonings. Add anchovies; cover and steam 10 minutes or until fish flakes easily when tested with a fork. Serve immediately over rice.

Created date

February 2010