Spices:
2 tsp. Hot pepper (cayenne or other hot powered pepper, or you can substitute fresh chopped chili, Habanero or other top-flight hot pepper)
2 tsp. paprika
2 tsp. oregano
2 tsp. Italian seasonings (or substitute more oregano)
3 or 4 fresh basil leaves (If you don't have fresh basil, skip this)
1 tsp. Fresh ground pepper
1/2 tsp. lemon-pepper
Quick Recipe:
1. Preheat oven to 350
2. Heat butter until melted
3. Slice the lemon and lime in halves
4. Combine 1 tsp. Paprika 1 tsp hot pepper, all spices, thinly sliced garlic, a good squirt of both lemon and lime in butter and mix well
5. Nuke the mixture for 3 minutes on low setting
6. Wash swordfish with cold water
7. Sprinkle salt to taste on the fish
8. Cut the fish from the center to the bottom.? If you have a thin strip of fish (~2 inches) you can align them next to each other for the effect
9. Place swordfish in a casserole pan that is lined with enough aluminum foil to close over the top of the swordfish
10. Thoroughly spread the mixture over the swordfish, turning the fish and working in the seasonings
11. Slice mushrooms and sprinkle on top of fish
12. Fill the center of the fish with the ricotta and the outside with sour cream
13. Sprinkle the slices of fish with 1/2 of the remaining paprika and hot pepper
14. Layer
medium slices of
15. Apply
the remaining pepper to the top of the
16. Cover the cheese with 2 thin slices each of lemon and lime
17. Seal the dish with the foil
18. Cook for between 30 and 40 minutes depending on the thickness of the fish and your taste...I recommend 30 minutes unless the fish is quite thick
This dish is best served with rice. Saut?ed spinach or steamed Snow peas, string beans or broccoli will make a great side dish.? A white Cabernet is best accompaniment.
Start the oven on its journey to 350 degrees.? Remember also to chill the wine glasses, get the candles ready, and select your musical choices for the evening.? Melt the butter via nuke or very low heat and mix in almost all of the spices, save a little hot pepper and paprika.? Slice the citrus in half such that the resultant subsequent slices will be round.? Heat the mixture again to distribute the spices.? Clean the swordfish with cold water and sprinkle with salt to hold the flavor.? I prefer the skin on but cut it off as you wish.? Slice the fish from the center and down the middle out the bottom such that it looks like the fish has legs...this will prepare a spot for the dairy products.
A word about "clean" cooking.? I like to clean as I cook, this gives me an almost clean kitchen when I serve the meal.? One of my favorite tricks is to wrap the food in foil so the pans are clean when the cooking is done.? This has also the beneficial effect of sealing in the flavors, steam and juices as the fish (works with all meats as well) cooks.? When you serve the dish, break the foil over rice right on the plate and you will have all those wonderful cooking juices to flavor your rice.
Having said that, place the fish in an oven safe loaf pan
or casserole pan just in case the foil breaks and to support the fish.? Line the pan with lots of foil so you can
fold it together and seal it when you are ready to cook. Pour the butter
mixture over the fish and really work the seasonings in with your hands (a messy
business but well worth it).? Make sure
you get top, bottom and sides coated.?
Rinse of your hands and fill the center of the fish chasm with the sour
cream and ricotta cheese, sour cream on the outside (actually, you can
experiment both ways).? Layer on the
sliced mushrooms, the
When the fish is done, you will smell it from the next room.? Don't ask me how it works but it does work
every time.? Serve fish as outlined
above...the juices will flow over the rice, the aroma will make your guest flip
with culinary and gustatory delight.?