Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Small swordfish steaks 2 c Canned chicken broth
1/2 c Vegetable oil 2/3 c Dry white wine
1/3 c Soy sauce 1 c Whipping cream
1/4 c Lemon juice 8 c Stemmed spinach
1 tb Grated lemon peel -(about 6 oz)
1 Garlic clove, minced Salt and pepper
1 1/2 tb Butter 8 Lime wedges
1/2 c Minced shallots 8 Parsley sprigs
2 Mushrooms, chapped

Pierce fish on both sides with fork. Place in single layer in
nonaluminum baking dish just large enough to accommodate. Blend oil
with next 4 ingredients. Pour over fish. Refrigerate 2 hours, turning
once.

Melt butter in heavy large skillet over medium heat. Add shallots and
stir until soft, about 5 minutes. Increase heat. Add mush rooms and
cook until juices evaporate, stirring occasionally, about 3 minutes.
Mix in broth and wine. Boil until reduced by half, about 10 minutes.
Add cream and simmer until reduced to 1 1/3 cups, about 10 minutes.
Strain into blender. Add spinach and blend until smooth. Season to
taste with salt and pepper.

Prepare barbecue (medium heat) or preheat broiler. Drain fish,
reserving marinnade. Cook fish until just opaque, brushing with
marinade and turning once, about 9 minutes per inch of thickness.
Transfer fish to plates. Top each with sauce. Garnish with lime
wedges and parsley and serve.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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