Broiled Swordfish

By CathyD

Ingredients

• 1 1/2-2 in thick swordfish steak
• 2 cups sliced onions
• 1 sliced carrot
• 1/4 cup olive oil
• 6 cups iceburg lettuce - cut thin
• 1 cup Fresh spinach leaves
• 2 large cloves garlic, smashed and chopped
• 1/4 teaspoon fennel
• 1/2 teaspoon oregano
• 1/4-1/2 teaspoon salt & pepper
• 1/2 cup wine or 2/3 cup white vermouth
• 2 cups tomatoes (peeled, seeded and juiced fresh tomatoes

Preparation

Step 1

To freshen fish: place in cold water with 1 Tablespoon lemon juice and 1 1/2 teaspoon salt.

Cook onions and carrots in olive oil 8-10 minutes until tender and translucent. Cover.

Add lettuce and spinach to onion/carrot mixture. Stir and cook 10-15 minutes with garlic, fennel, oregano and salt and pepper. Cover.

Brown fish (slightly sauted) fish steak. Cook over moderate heat 3-4 minutes - just until it sweats.

Pour vegetables over fish. Add wine. Bring to simmer. Cover casserole and place in overn and cook 1-1/4 hours at 350 degrees.

Strain juices - put begetables over fish. Boil juices with tomatoes. Boil down to a thick sauce. Pour over fish and vegetables before serving.