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Serves/Makes: 4

Ingredients:

• 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

How to cook:

• 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.

Note:

The Baked Swordfish with Red Cabbage recipe is delicious, simple, and really easy to cook.

Comments:

If desired, use Halibut, Tuna, Mahi-Mahi, Sea Bass, Orange Roughy, Tilapia, and etc. (preferably a firm, white fish), instead of Swordfish.

This recipe for Baked Swordfish with Red Cabbage serves/makes: 4

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Main Ingredient: Swordfish
Preparation Method: Baked