Subj : BH&G 3469
To   : All
From : Dave Drum
Date : Thu Jul 29 2021 05:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broiled Swordfish w/Oven-Roasted Tomato Sauce
 Categories: Seafood, Vegetables, Dairy, Herbs
      Yield: 4 Servings
 
      4    (4 oz ea) swordfish steaks;
           - 1" thick
           Cooking spray
      1 lb Roma tomatoes; cored,
           - quartered
    1/2 sm Onion; peeled, quartered
      3 cl Garlic; peeled
    1/4 ts (ea) salt & crushed red
           - pepper
      2 tb Tomato paste
      1 ts Snipped fresh rosemary
    1/2 c  Vegetable broth
      2 tb Heavy cream
      1 tb Olive oil
    1/2 ts Fresh ground black pepper
      2 tb Fine snipped fresh basil or
           - Italian parsley
 
  Thaw fish, if frozen. Rinse fish; pat dry with paper
  towels.
  
  Preheat broiler. Lightly coat a 15" x 10" baking pan with
  cooking spray. Arrange tomatoes, onion, and garlic in
  pan; sprinkle with salt and crushed red pepper. Broil 3
  to 4 inches from heat 10 minutes; gently stir in the
  tomato paste to coat the vegetables. Broil about 5
  minutes more or until vegetables begin to blacken at the
  edges.
  
  In a blender or food processor combine the tomato mixture
  and rosemary. Cover and blend until smooth. Transfer
  mixture to a saucepan; stir in the broth. Bring to
  boiling, stirring constantly; reduce heat. Simmer,
  uncovered,12 to 15 minutes or until reduced to 1 1/3
  cups. Stir in heavy cream. Cover sauce and keep warm. If
  desired, drizzle with olive oil.
  
  Lightly coat a broiler pan with cooking spray; place fish
  on pan. Brush both sides of fish with olive oil; season
  with black pepper. Broil 5 to 6 inches from the heat 8 to
  12 minutes or until fish flakes easily, turning once.
  
  Serve fish with sauce and, if desired, snipped basil.
  
  Makes: 4 servings
  
  Better Homes & Gardens | February 2017
  
  MM Format by Dave Drum - 22 February 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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