Baked Swordfish
Ingredients
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 4 small yellow summer squash or zucchini (or 2 of each)
- 1 small red onion, diced fine
- 1/2 teaspoon dried rosemary
- 1 tablespoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 to 3/4 cup high quality olive oil
- 2 lbs. freshest swordfish steaks - 1" thick
Instructions
Serves 4. Combine all ingredients except fish in a shallow ceramic or glass dish, large enough to hold fish in one layer. Mix with your hands, slightly squeezing the vegetables to help release their juices into the oil. Place fish in vegetable mixture, turning to coat all sides, and spoon vegetable mixture on top of fish. Refrigerate for 2-8 hours. Preheat oven to 500 degrees. Remove fish from refrigerator. Place fish pieces on top of vegetable mixture and place in oven. Reduce heat to 350 degrees. Bake fish for 20-25 minutes. Test for doneness - fish should be firm and flake easily.