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Baked Swordfish 4 green peppers, shredded Olive oil Salt Freshly ground black pepper 1 tsp. lemon juice 3 medium onions, chopped 3 cloves garlic, chopped 2 cups stewed or canned tomatoes 1 tsp. oregano 1 tsp. chili powder 2 Tbs. chopped parsley Fresh coriander 1 thick swordfish steak Butter Saute

BAKED SWORDFISH Yield: 4 Servings 2 lb Fresh swordfish steaks 1 Stick butter 1 Lemon; juice of 1 Onion; thinly sliced 1/4 c White wine Worcestershire -sauce 1 Clove garlic; pressed 1/4 c Mayonnaise This recipe works well with salmon or other fish steaks. Place fish in lightly greased baking dish. In

FOIL BAKED SWORDFISH Yield: 4 Servings 1 md Onion sliced 1 c Fresh mushrooms; sliced 2 tb Fresh parsley; chopped 2 tb Tarragon flavored wine -vinegar 2 tb Olive oil 1/2 ts Dill seeds 1 1/2 lb (1 inch) swordfish steaks 1/8 ts White pepper 6 sm Bay leaves Combine first 6 ingredients in a bowl. Place

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Sprinkle swordfish steaks with salt and pepper. Place fish in a single layer in a baking dish; brush with olive oil to coat heavily. Sprinkle green onions over the fish. Bake uncovered in a 350 degree F. oven for about 20 minutes, or until fish flakes easily with a fork. Remove to platter and serve

Heat oven to 300°. Cut the fish into ½ inch thick slices if they aren't already (try getting the butcher to do this when you buy it), dry well, and sprinkle lightly with flour, salt and pepper. Mix the marinara sauce with four tablespoons of the butter. Place the oil in a baking pan
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Recipe for Baked Swordfish