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LOCATION: Recipes >> Fish >> Baked Swordfish 02

Print this Recipe    Baked Swordfish 02

Baked Swordfish
Serves 4

2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
4 small yellow summer squash or zucchini (or 2 of each)
1 small red onion, diced fine
1/2 teaspoon dried rosemary
1 tablespoon salt
1/4 teaspoon fresh ground black pepper
1/2 to 3/4 cup high quality olive oil
2 lbs. freshest swordfish steaks - 1" thick

Combine all ingredients except fish in a shallow ceramic or glass
dish, large enough to hold fish in one layer. Mix with your hands,
slightly squeezing the vegetables to help release their juices into
the oil. Place fish in vegetable mixture, turning to coat all
sides, and spoon vegetable mixture on top of fish. Refrigerate
for 2-8 hours.

Preheat oven to 500 degrees. Remove fish from refrigerator. Place
fish pieces on top of vegetable mixture and place in oven. Reduce
heat to 350 degrees.

Bake fish for 20-25 minutes. Test for doneness - fish should be
firm and flake easily.

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