Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Swordfish OR halibut, cut 3/4 lb Uncooked small or medium
-into serving pieces 1/2" -shrimp, shelled and
-thick -deveined
Salt and pepper 1/4 c Dry white wine
1/3 c Butter, room temperature 1/4 c Whipping cream
1 1/2 ts Garlic puree 2 tb Chopped fresh parsley
1 tb Lemon juice -(garnish)
1 ts Dried tarragon

Preheat oven to 350 degrees. Sprinkle fish with salt and pepper. Mix
butter, garlic, lemon juice and tarragon until well blended. Using
half of butter mixture, coat one side of fish and place buttered side
down on half a sheet of heavy-duty aluminum foil that measures 48
inches in length.

Place shrimp on top of fish and dot with remaining butter mixture.
Pour wine over. Fold other half of sheet over fish; seal and crimp
foil.

Bake 25-30 minutes in upper part of oven.

Remove fish and shrimp and keep warm on a heated serving platter
loosely covered with aluminum foil.

Pour off juices into a small skillet. Add cream and reduce to 3/4 to
1 cup. Pour over fish, sprinkle with parsley and serve at once.
Serves 6 to 8.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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