Baked Swordfish Steaks

• 1 small onion, thinly sliced
• 6 (1-inch-thick) swordfish steaks (about 2 pounds)
• 1 1/2 cups chopped fresh mushrooms
• 1 medium tomato, chopped
• 1/4 cup chopped green pepper
• 1/4 cup chopped fresh parsley
• 3 tablespoons diced pimiento, drained
• 1/2 cup Chablis or other dry white wine
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon dried dill weed
• 1/8 teaspoon pepper
• Lime wedges

1. Line a well-greased 12- x 8- x 2-inch baking dish with onion slices. Rinse steaks thoroughly in cold water, and pat dry. Place steaks on top of onion. Combine remaining vegetables in a medium mixing bowl; spread over top of fish. Combine wine, lemon juice, salt, dill weed, and pepper in a small mixing bowl; pour over vegetables. Bake, uncovered, at 350u0b0 for 35 minutes or until fish flakes easily when tested with a fork.
2. Transfer fish and vegetables to a warm serving platter. Serve immediately with lime wedges.

onion, fresh mushrooms, tomato, green pepper, parsley, pimiento, chablis, lemon juice, salt, dill weed, pepper, wedges

Taken from www.myrecipes.com/recipe/baked-swordfish-steaks (may not work)