Baked Swordfish with Tapenade and Orange

Baked Swordfish with Tapenade and Orange

Baked Swordfish with Tapenade and Orange


20 minutes

Details
  • Servings:   4
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
Ingredients
  • 4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)
  • Salt and pepper
  • 1/2 cup green tapenade (available at specialty food stores)
  • 1 orange, juiced
  • 1/4 cup dry white wine
  • 2 to 3 tablespoons unsalted butter
  • For garnish: orange slices and minced parsley
  • Accompaniment, if desired: Tomatoes Provencale, recipe follows
  • 4 to 6 firm, ripe plum tomatoes
  • Salt
  • 1 clove garlic, minced
  • 2 tablespoons minced shallots
  • 3 tablespoons minced fresh basil
  • 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 tablespoon oregano
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 1/2 cup dry white bread crumbs
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