Swordfish Steak Marseillaise Recipe

Name: Swordfish Steak Marseillaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Swordfish steaks (3-4 lbs); 1 tbsp. Shallots chopped; 1 tbsp. Pepper green chopped; 1 tbsp. Onion chopped; 1/2 cup Crab cooked; 1/2 cup Cod; whiting cooked; 1/4 tsp. Nutmeg; 1/4 tsp. Allspice; 1 tbsp. Bacon fat; Pepper to taste; 1/2 cup Mushrooms chopped; 1 tbsp. Parsley chopped; 1 tbsp. Pimento chopped; 1 tbsp. Celery leaves chopped; 1/2 cup Shrimp cooked; 1/4 tsp. Thyme; 1/4 tsp. Mace; 1 tbsp. Butter; Salt to taste

Servings: persons

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

1
Combine all ingredients except swordfish, butter and bacon fat.
2
Mix well then process using the finest blade to make a paste.
3
Melt butter, add bacon fat then saute the paste for 5 minutes over low heat.
4
Set aside.
5
Brush both sides of the swordfish with oil and brown quickly under a broiler.
6
Keep warm.
7
Oil a large sheet of brown paper or vegetable parchment.
8
Spread half the crab mixture on the paper.
9
Lay the browned swordfish on the mixture then cover the swordfish with the remainder of the crab.
10
Fold the paper to cover and enclose the fish and twist the ends.
11
Place the bundle on a greased cookie sheet.
12
Bake at 350/F for 50 minutes; turn once after 25 minutes.
13
Serve with lemon butter flavoured with garlic.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 Swordfish steaks (3-4 lbs), 1 tbsp. Shallots chopped, 1 tbsp. Pepper green chopped, 1 tbsp. Onion chopped, and more.

Yes, Swordfish Steak Marseillaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish Steak Marseillaise

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