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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