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Print this Recipe    Fondue 26

SWORDFISH ACAPULCO

1 1/2 lb swordfish steaks cut into bite size pieces.

4 tablespoons oil
5 fl oz / 2/3 cup dry white wine
1 clove garlic, crushed

1 hard-boiled egg
8 fl oz / 1 cup mayonnaise
1 teaspoon tomato puree (paste)
2 tablespoons finely chopped onion
salt and pepper
1 tablespoon chopped fresh parsley

Combine oil, wine and garlic, stir in fish.

Cover and leave fish to marinate in refrigerator for 2-3 hours.
To make Thousand Island sauce chop egg. Put all ingredients into
a bowl; season to taste with salt and pepper and mix together.
Spoon into a serving dish.

Before cooking the fish in hot oil drain from marinade and arrange
in a serving dish.

(Serves 4)

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