Swordfish Steak Marseillaise

4 Servings

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Swordfish Steak Marseillaise Ingredients

4 Swordfish steaks (3-4 lbs)	1/2 c Mushrooms chopped
1 tb Shallots chopped	1 tb Parsley chopped
1 tb Pepper green chopped	1 tb Pimento chopped
1 tb Onion chopped	1 tb Celery leaves chopped
1/2 c Crab cooked	1/2 c Shrimp cooked
1/2 c Cod or whiting cooked	1/4 ts Thyme
1/4 ts Nutmeg	1/4 ts Mace
1/4 ts Allspice	1 tb Butter
1 tb Bacon fat	Salt to taste
Pepper to taste

Instructions for Swordfish Steak Marseillaise

Combine all ingredients except swordfish, butter and bacon fat. Mix well then process using the finest blade to make a paste. Melt butter, add bacon fat then saute the paste for 5 minutes over low heat. Set aside. Brush both sides of the swordfish with oil and brown quickly under a broiler. Keep warm. Oil a large sheet of brown paper or vegetable parchment. Spread half the crab mixture on the paper. Lay the browned swordfish on the mixture then cover the swordfish with the remainder of the crab. Fold the paper to cover and enclose the fish and twist the ends. Place the bundle on a greased cookie sheet. Bake at 350/F for 50 minutes; turn once after 25 minutes. Serve with lemon butter flavoured with garlic. Posted by Carol Shenkenberger to the Fidonet National Cooking echo 2-98 Posted to MM-Recipes Digest V4 #15 by tobbs@earthlink.net on May 24, 99

Main Ingredient: BeefCuisine: Uncategorized