How to cook Baked Swordfish with Red Cabbage
- 4 swordfish steaks (about 6 ounces each)
- 8 cups finely shredded red cabbage
- 1/4 cup minced shallots
- 2 tablespoons minced garlic
- 1 tablespoon ground juniper berry (may substitute caraway or fennel seed)
- 1 teaspoon thyme
- 2 tablespoons oil
- 3/4 cup red wine
- 2 tablespoons cornstarch
- Season the fish with salt and pepper, sear in a hot pan and place in a glass-baking dish.
- Saute the shallots and garlic in the oil and add the cabbage, juniper, thyme and wine.
- Cook, covered, until the cabbage is tender, stirring often. The cabbage may release a lot of liquid. If there is too much liquid, continue to cook until it reduces, or pour some off. If it is a bit dry, add water.
- Add salt and pepper to taste. Stir a bit of water into the cornstarch and add to dish to thicken.
- Pour over the swordfish and cover. Bake at 400°F for 20 minutes.
- Serve with roasted Yukon Gold potatoes.
The Baked Swordfish with Red Cabbage recipe is delicious, simple, and really easy to cook.
If desired, use Halibut
, Sea Bass
, Orange Roughy
, and etc. (preferably a firm, white fish), instead of Swordfish.
This recipe for Baked Swordfish with Red Cabbage serves/makes: 4
The Baked Swordfish with Red Cabbage recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Swordfish
Preparation Method: Baked