Baked Swordfish Steaks

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
  2. Transfer fish and vegetables to a warm serving platter. Serve immediately with lime wedges.
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