Swordfish And Wild Mushrooms

1. 1

   Soak

2. 2

   mushrooms

3. 3

   in

4. 4

   1 quart warm water for 30 minutes. Squeeze

5. 5

   out

6. 6

   excess

7. 7

   water

8. 8

   and remove stems.

9. 9

   Chop mushrooms into quarters;

10. 10

    save water.

11. 11

    Brush baking dish with olive oil. Lay steaks

12. 12

    in

13. 13

    layer.

14. 14

    Salt

15. 15

    and

16. 16

    pepper

17. 17

    to

18. 18

    taste.

19. 19

    Heat 1 tablespoon

20. 20

    olive

21. 21

    oil

22. 22

    in

23. 23

    heavy bottomed skillet over medium heat;

24. 24

    add garlic.

25. 25

    Saute, stirring until garlic turns golden. Add mushrooms;

26. 26

    saute for 2 minutes.

27. 27

    Add wine and stir until almost evaporated.

28. 28

    Add the soaking liquid from the mushrooms. Add thyme, rosemary and more salt and pepper, if needed.

29. 29

    Turn up

30. 30

    heat

31. 31

    and cook until most of the liquid has evaporated and the

32. 32

    mushrooms are glazed.

33. 33

    Stir in 3 tablespoons parsley and remove

34. 34

    from

35. 35

    heat. Douse

36. 36

    the

37. 37

    fish

38. 38

    with 1 tablespoon lemon juice

39. 39

    and

40. 40

    pour

41. 41

    on the mushrooms so the fish steaks are covered.

42. 42

    Top with the remaining lemon juice.

43. 43

    Cover and place in refrigerator for at least 1 hour, preferably 5 or 6 hours.

* Per serving · 4 servings · Values may vary.