Swordfish in Tomato Sauce

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 pounds swordfish (2 slices, each inches thick)

Method

  1. Preheat oven to hot (425°F.).

  2. Cut the fish into serving pieces, if desired, and arrange in one layer in a buttered baking dish.

  3. Combine the parsley, oil and garlic in a small skillet and cook for three minutes, stirring occa