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Swordfish Chop




Source of Recipe


Elway's


List of Ingredients




12 ounces swordfish chop or swordfish or halibut
1 ounce good Chablis

2 ounces clarified butter

1 ounce mineral water

Recipe



Saute fish in a skillet that has been coated with non-stick spray.

• Place the swordfish chop (or other fish) in a shallow ovenproof pan, such as a pie pan. Season with salt and pepper.

• Add the Chablis, butter and mineral water.

• Bake in preheated oven at 400 degrees for 15 minutes or until desired doneness. Serve with spinach, if desired. Recipe follows

Serves 2.

Sauteed Spinach With Bacon and Onions
Serves 2

2 ounces raw bacon, ½-inch dice

1 tablespoon yellow onion, chopped

1 tablespoon red bell pepper

1 ounce clarified butter

8 ounces spinach, cleaned

2 dashes sea salt

1 pinch fresh ground black pepper

1 pinch chopped parsley

In a nonstick pan, cook the bacon until it just becomes crisp. Remove bacon and saute onions and bell pepper. Drain bacon grease.

•Return bacon to pan with onion and bell pepper.

• Add clarified butter and spinach; cook until spinach just begins to wilt.

• Season with salt and pepper.