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    FISH: Poached Swordfish with Herbs


    Source of Recipe


    "The Health-Lovers Guide to Super Seafood", by Tom Ney

    * Exported from MasterCook *

    Poached Swordfish with Herbs

    Recipe By : Tom Ney
    Serving Size : 4 Preparation Time :0:00
    Categories : Fish, Low-cal

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups chicken stock
    1 tablespoon white wine vinegar
    1 small garlic clove -- cut in half
    1 tablespoon fresh rosemary
    or
    1 teaspoon dried rosemary
    2 teaspoons fresh thyme leaves
    or
    1 teaspoon dried thyme
    1/4 teaspoon black pepper -- coarsely ground
    1 1/4 pounds swordfish -- cut into 4 equal
    -- pieces
    1/2 cup fresh parsley -- chopped
    1/2 cup roasted sweet red peppers -- sliced
    or pimientos

    In a nonstick skillet, combine chicken stock, vinegar, garlic, rosemary, thyme, and black pepper. Bring to a boil over medium-high heat and cook for 5 minutes.

    Drop fish into stock, bring to a simmer and poach for 8 to 10 minutes. Remove fish from skillet and keep warm in a 200 degree F. oven.

    Strain stock into a bowl and discard herbs and garlic. Return stock to the skillet and bring to a rolling boil over high heat. Reduce stock to 1/2 cup, 6 to 8 minutes.

    Place parsley in a blender. Pour in reduced stock and puree until smooth.

    Arrange peppers or pimientos on a platter. Set fish on top and spoon herb sauce over steaks. Serve immediately.

    Makes 4 servings, 167 calories per serving.


    Source:
    "The Health-Lovers Guide to Super Seafood"

    S(Formatted for Master-Cook by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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