Wild mushrooms and fresh seasonings fill this dish with subtle flavors and a fresh-from-the-ocean taste. Enjoy with a light salad and fruit to complete the experience.
SERVES 4
• 4 swordfish steaks, 4-6 ounces each
• 2 tablespoons extra virgin olive oil
• 1 cup mixed wild mushrooms (try porcini, cremini, and shiitake)
• 1 medium shallot, minced
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, minced
• ¼ cup dry white wine
Preheat oven to 425 degrees.
1. Heat 1 tablespoon of the oil in a cast iron skillet over medium flame. Add mushrooms and cook for five minutes. Toss in shallot and cook for one additional minute. Add garlic and stir for half a minute.
2. Stir in parsley and wine and bring to a boil. Scrape browned bits from surface of skillet and mix with liquid. Remove from heat.
3. Move mushroom mixture to sides of skillet, making room for fish in the center. Place fish in skillet and drizzle with the remaining tablespoon of olive oil. Smother with mushroom mix and cover. Bake for fifteen minutes.
