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Poached Swordfish with Lemon Parsley Sauce

 

Ingredients

• swordfish
• extra virgin olive oil
• lemon juice
• minced flat leaf parsley
• salt
• freshly-ground black pepper.

 

In a small bowl, combine olive oil, lemon juice, parsley, salt and pepper.

 

Set aside for no more than 30 minutes or the lemon juice will yellow the parsley. Bring 3-4 cups of water to a boil in a saucepan large enough to fit the fish pieces comfortably. Holding the fish with a slotted spoon or skimmer, lower gently into the pan and bring the water back to a boil. Reduce the heat to very low and poach the fish for 3-4 minutes until barely cooked through. Lift the fish from the water, drain thoroughly and arrange each fillet on a warm plate. Spoon the sauce over the fish and serve immediately.

 

This recipe has been generously contributed by www.fishingworks.com.

 

 

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