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    from "Nantucket Open-House Cookbook" by Sarah Leah Chase

    Swordfish aficionados who swear to the pure tastes of grilling this meaty fish, might wince at the thought of baking it indoors smothered in a tomato sauce. I recommend trying this method once the grill has been stored away for the winter as I find that the slightly sweet, sherry-laced sauce is a wonderful complement to the swordfish in this authentic Portuguese dish.

    Makes 6 servings

    3 pounds swordfish steaks
    Salt and freshly ground pepper to taste
    1/4 cup fresh lemon juice
    3 tablespoons olive oil
    1 large yellow onion, chopped
    4 cloves garlic, minced
    3 ripe large tomatoes, seeded and cut into 1/4-inch dice
    1/2 cup tomato paste
    1 tablespoon brown sugar
    1/2 cup dry sherry
    3/4 cup dry white wine
    1/2 cup chopped fresh parsley or fresh coriander leaves
    1 lemon, thinly sliced

    Print recipe

    1. Arrange the swordfish in a single layer in a lightly oiled shallow baking dish. Sprinkle with salt and pepper and rub all over with the lemon juice.
    2.Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring frequently, for 10 minutes. Stir in the tomatoes, tomato paste, brown sugar, sherry, and wine. Simmer uncovered for 15 minutes. Stir in the parsley and season to taste with salt and pepper.
    3.Preheat the oven to 375°F.
    4.Pour the sauce over the fish in the baking dish and scatter the lemon slices over the top. Cover the dish tightly with aluminum foil. Bake just until the fish is cooked through, 25 to 30 minutes.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Local Wild Swordfish Steak - $18.99/lb
     6-8 OZ
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Organic Yellow Onion, Medium - $1.99/lb
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
      Contadina Tomato Paste - $0.99/ea
      Domino Light Brown Sugar - $1.79/ea
     1lb box
      Roland Sherry Cooking Wine - $2.49/ea
      Varanda do Conde Vinho Verde - $14.99/ea plus tax Save! Just $13.49 each when you buy 6 or more.
      Italian Parsley - $1.99/ea
     Farm Fresh
    You May Already Have
      La Baleine Fine Sea Salt - $3.79/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
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