Swordfish Baked in Foil With Mediterranean Flavors

"I got this recipe from Food Network's Tyler Florence. I used Black Grouper instead of swordfish and it came out great. Hope you enjoy as much as we did."
 
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photo by kymgerberich photo by kymgerberich
photo by kymgerberich
Ready In:
50mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat oven to 350°F.
  • In large bowl combine the artichokes, tomatoes, lemon, olives, and herbs.
  • Drizzle with olive oil, season with salt and pepper, and toss together.
  • Take an 18-inch piece of aluminum foil and fold in half crosswise.
  • Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
  • Repeat for 3 more pouches.
  • Season the fillets with salt and pepper and place 1 into each pouch.
  • Add 1/4 artichoke mixture to each pouch.
  • Fold over a 1-inch strip of the top twice to seal.
  • Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on thickness of your fish.
  • Carefully open the pouches and place fish and vegetables onto warm plates.
  • Spoon any juices that have accumulated over the fish.
  • Serve immediately.

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RECIPE SUBMITTED BY

I live in a small town in Ks. outside of Wichita. My husband and I have a good size garden, love to go camping and fishing. <br> I do a lot of canning and cooking always looking for a new recipe to play with. I also have 5 grandchildren, crochet and make southwestern jewelry. <br> New update 9-22-09. Oldest Grandson in the Navy so proud of him.
 
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