Poached Swordfish with Lemon Parsley Sauce
In a small bowl, combineextra 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 immediately.
From: MS Dietary Home http://www.2x2.co.nz/ms/ [redirects to elsewhere]
