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Chapter: Fish: Other Recipes
Section: Poached
Recipe: Poached Swordfish with Lemon Parsley Sauce

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Poached Swordfish with Lemon Parsley Sauce
In a small bowl, combine
extra virgin olive oil
lemon juice
minced flat leaf parsley
salt and freshly ground black pepper.

Set aside for no more than 30 minutes or the lemon juice will yellow the
parsley. Bring 3-4 cups of water to a boil in a saucepan large enough to
fit the fish pieces comfortably. Holding the fish with a slotted spoon or
skimmer, lower gently into the pan and bring the water back to a boil.
Reduce the heat to very low and poach the fish for 3-4 minutes until barely
cooked through. Lift the fish from the water, drain thoroughly and arrange
each fillet on a warm plate. Spoon the sauce over the fish and serve

From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
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Fedor Selivanov / 123RF Stock Photo 13926355