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

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