Swordfish with Herb Sauce

Swordfish with Herb Sauce

Ready in 1 hour
4 avg, 3 review(s) 100% would make again

Top-ranked recipe named "Swordfish with Herb Sauce"

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Try this Swordfish with Herb Sauce recipe, or contribute your own. "Basil" and "Mayo" are two of the tags cooks chose for Swordfish with Herb Sauce.

"It was tangy, flavorful, and definitely a recipe I'm adding to my collection. I broiled it for the last minute of cooktime to get the color on the top, but otherwise, the cooktime in the recipe was dead on. I also used mahi mahi, as it's what we had. It was a very quick and easy meal to make!"

- Segermark

Ingredients

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1/2 c Mayonnaise
1/2 ts Dried thyme; crumbled
2 6-oz Swordfish steaks
2 tb Fresh Lemon Juice
1/2 ts Dried basil; crumbled
1/4 c Dry white wine
1 sm clove Garlic; pressed
1/2 ts Dried dillweed
1/2 ts Dried tarragon; crumbled

Original recipe makes 1

Servings  

Preparation

Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and dillweed in small bowl. Season with salt and pepper. (Herb sauce can be prepared 2 days ahead. Cover and refrigerate.) Butter 8-inch square baking dish. Spread each side of swordfish steaks with 1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes. Preheat oven to 400&;F. Pour wine over swordfish. Bake until fish is just cooked through, about 17 minutes. Transfer to plates. Serve, passing remaining herb sauce separately. Serves 2. Bon Appetit January 1992

Verified by stevemur

Almost ate it all before remembering to take a photo! YUM! photo by Segermark Segermark

photo by MJDurso MJDurso

photo by Drallen9 Drallen9

Calories Per Serving: 1355 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Drallen9 1 year ago
I absolutely love this recipe! I have yet to make the herb crusting a day before but it works just as well if you make it 30 minutes prior!!
Jasondachef 3 years ago
It was tangy, flavorful, and definitely a recipe I'm adding to my collection. I broiled it for the last minute of cooktime to get the color on the top, but otherwise, the cooktime in the recipe was dead on. I also used mahi mahi, as it's what we had. It was a very quick and easy meal to make!
Segermark 5 years ago
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