Baked Swordfish With Tapenade And Orange Recipe

• 4 x swordfish steaks, 3/4" thick - (6 ounce ea) (or possibly another hard fleshed fish such as Pacific halibut or possibly mackerel) Salt to taste Freshly-grnd black pepper to taste
• 1/2 c. green tapenade (available at specialty food stores)
• 1 x orange juiced
• 1/4 c. dry white wine
• 2 Tbsp. unsalted butter - (to 3) Orange slices for garnish Chopped parsley for garnish Tomatoes Provencale (see recipe)

1. Preheat oven to 400 degrees.
2. Place swordfish steaks in large shallow baking dish and season with salt and pepper.
3. Spread tapenade on top of steaks.
4. Pour orange juice and wine over and around the fish and cover with foil.
5. Bake till fish is just cooked through, and still opaque, about 8 to 10 min.
6. Remove the baking pan from oven and transfer fish to platter.
7. Pour remaining liquid into a small saucepan and reduce slightly.
8. Whisk in butter and spoon sauce over fish.
9. Garnish with orange slices and chopped parsley.
10. This recipe yields 4 servings.

swordfish steaks, green tapenade, orange juiced, white wine, butter

Taken from cookeatshare.com/recipes/baked-swordfish-with-tapenade-and-orange-75889 (may not work)