Swordfish Gratinee

By á-174942

Ingredients

• MARINADE:
• 12 swordfish steaks 1" thick - (6 oz ea)
• 1 quart Cheddar cheese
• 2 cups crumbled blue cheese
• 3 cups thinly-sliced leeks
• 2 cups diced green peppers
• 2 cups diced red peppers
• 2 cups diced yellow peppers
• 1 tablespoon minced garlic
• 1/2 cup capers drained
• 12 anchovy fillets minced
• Salt to taste
• Freshly-ground black pepper to taste
• 3 cups shredded Swiss cheese
• 24 slices mushroom
• 1 cup olive oil
• 1/2 cup vegetable oil
• 1 tablespoon paprika
• 2 teaspoons cayenne pepper
• 2 teaspoons dried thyme

Details

Servings 12

Preparation

Step 1

Combine ingredients for marinade. Pour in full steam table pan (20 by 12 by 2 inches). Place swordfish in marinade for at least 30 minutes. Turn fish to coat both sides.

Combine cheddar and blue cheeses; reserve for per order preparation.

Combine leeks, all diced peppers, minced garlic, capers, anchovies, and salt and pepper to taste. Reserve for per order preparation.

Prepare Swiss cheese and mushrooms. Reserve for per order preparation.

Per order preparation: Place a swordfish steak in casserole dish, spread top with 1/2 cup cheese mixture. Loosely sprinkle with 3/4 cup pepper/leek mixture. Sprinkle with 1/4 cup shredded Swiss. Top with 2 mushroom slices. Bake at 350 degrees for 18 to 22 minutes. Serve immediately.

This recipe yields 12 servings.