Swordfish with Steamed Vegetables

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IngredientsSword fish  raw

  • 1 ½ lbs. swordfish steak, cut into 4 servings
  • 2 Tbsp. all-purpose flour
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 Tbsp. sweet butter
  • 1 Tbsp. olive oil
  • 2 zucchini, sliced 2 cups
  • ½ cup finely sliced celery
  • ½ cup sliced green onion
  • ¼ cup dry white wine
  • ¼ tsp. dried tarragon leaves
  • ½ cup walnuts toasted in 2 Tbsp. butter


  1. Dust fish with flour, salt, and black pepper.
  2. Melt butter and oil in ovenproof pan.  Sauté fish over medium heat until golden.Swordfish vegetables
  3. Top with the combined zucchini, celery and green onions.  Pour the wine over all.  Sprinkle with tarragon and salt to taste.
  4. Cover and bake at 425⁰ F. for 20 to 25 minutes or until the fish flakes and the vegetables are tender-crisp.  Sprinkle with walnuts.  Garnish with lemon wedges.
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