Baked Swordfish Steak

Serves: 4
Total Calories: 462


2 pounds swordfish steak, 1-inch thick
cooking oil
flour seasoned with salt, pepper, and paprika
1/2 cup finely chopped onion
2 tablespoons chopped fresh dill (or more to taste)
4 tablespoons melted butter
1/2 cup dry white wine


Dip steaks in cooking oil and then in seasoned flour. Place steaks in 1 layer in an oiled flat baking pan. Sprinkle with onion, dill, and melted butter. Pour wine around fish.

Bake at 400° for 20–25 minutes or until fish flakes easily, basting twice with wine. Serve fish with pan sauce.

With Baked Swordfish Steak, put 4 potatoes in the oven to bake about 35 minutes before the fish. Steamed broccoli, watercress salad, and fresh or frozen sliced peaches can complete the dinner.

Fun Fact: Provincetown, Massachusetts, the birthplace of the commercial fishing industry of the United States, was the wealthiest town per capita in New England in the 1840s and 1850s. It is still considered the gourmet seafood capital of the Atlantic seaboard, supplying fresh fish for the tables of gourmets everywhere.

Nutritional Facts:

Serves: 4
Total Calories: 462
Calories from Fat: 193

This Baked Swordfish Steak recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Baked Bluefish Stuffed with Wellfleet Oysters
Bluefish Grilled in Foil
Baked Salmon with Dill
Baked Salmon with Carrots and Zucchini
Smoked-Salmon and Cream-Cheese Quesadillas
Grilled Lime Salmon Steaks
Dilled Haddock Parmesan
Baked Boston Scrod
Marinated Cod
Poached Cod with Lemon Butter Sauce
Baked Swordfish Steak
Baked Wild Trout
Stuffed Sole
Halibut Provençal
Sesame Balsamic Tuna
Baked Stuffed Flounder
Lobster Thermidor
Merrymount Lobster
Lobster à la Newburg
Baked Shrimp Scampi
Roasted Red Pepper and Shrimp Grits
Garlic Broiled Shrimp
New England Shrimp Casserole
Shrimp Stir-Fry with Lemon
Sweet-Sour Shrimp
Alice’s Special Shrimp
Shrimp and Crabmeat Casserole
Crab Casserole
Phyllis Lake’s Hudson River Crab Cakes
Scallops en Casserole
Dill Sauce with Scallops Over Angel Hair Pasta
Clam Fritters (Fritura de Marisco)

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