Remove any skin from the steaks and cut into serving pieces. Blend salt and lemon juice in baking dish, the beat in the oil and pepper. Arrange the fist in the dish, and baste with marinade. Cover with waxed paper and marinate for 1.5 to 2 hours, turning and basting the fish with the marinade several times. ***If you're in a time crunch and haven't time to marinate, you can douse the steaks with a liberal amount of fresh lemon juice (a whole lemon), season with salt and pepper and proceed to step two*** Drain the fish and dry it thoroughly on paper towels. Discard the marinade, which will be strong and fishy.
Step 2 ~
Saute' the fish rapidly in very hot olive oil for a minute or two on each side to brown lightly. Rearrange the fish in the (cleaned) baking dish.
Saute' the fish rapidly in very hot olive oil for a minute or two on each side to brown lightly. Rearrange the fish in the (cleaned) baking dish.
Step 3 ~
Preheat oven to 350 degrees
Step 4~
Cook the minced onions in the skillet for 15 minutes or until tender but not browned. Stir in tomatoes peeled, seeded, juiced, and chopped. ***to peel, seed, and juice tomatoes: bring a medium sauce pan of water to a boil. drop each tomato (no more than two at a time) in the boiling water for 10 to 12 seconds. by now the skin should easily slid off. cut the core out and squeeze the juices and seeds into a colander over a bowl. put the peeled, seeded, and juiced tomato aside to further use.*** Stir in garlic, seasonings, and herbs. Cover skillet and cook slowly for 5 minutes. Correct seasoning, and spread the tomato mixture over the fish.
Preheat oven to 350 degrees
Step 4~
Cook the minced onions in the skillet for 15 minutes or until tender but not browned. Stir in tomatoes peeled, seeded, juiced, and chopped. ***to peel, seed, and juice tomatoes: bring a medium sauce pan of water to a boil. drop each tomato (no more than two at a time) in the boiling water for 10 to 12 seconds. by now the skin should easily slid off. cut the core out and squeeze the juices and seeds into a colander over a bowl. put the peeled, seeded, and juiced tomato aside to further use.*** Stir in garlic, seasonings, and herbs. Cover skillet and cook slowly for 5 minutes. Correct seasoning, and spread the tomato mixture over the fish.
Place a cover of aluminum foil over the baking dish and bring to the simmer on top of the stove. The set in lower third of preheated oven and back for 15 to 20 minutes. Pour in the wine and bake for 30 minutes more, turning the oven down to 325 degrees as soon as fish is simmering
Step 6 ~
Remove fish to a serving platter, scraping the sauce off the fish and back into the baking dish. Keep fish warm for about 5 minutes while finishing the sauce.
Step 7 ~
Boil down the sauce over high heat until is has reduced to about 2 cups. Stir in the tomato paste and simmer for a moment, and correct seasoning
Off heat, beat in the flour and butter paste and bring again to the simmer for 1 minute. Stir in the chopped parsley, spoon the sauce over the fish and serve.
Side dish ~
Butter Sauteed Asparagus
Step 1 ~
In a large skillet, bring about 2 cups of chicken broth to a simmer. Place cleaned, cut asparagus into the broth with 1 to 2 tbs of butter. Season with salt and pepper. Remove with consistency is to your liking.
Dessert ~
Peppermint Chocolate Cake with Peppermint Whipped Cream and Candy Cane shavings
Peppermint Chocolate Cake with Peppermint Whipped Cream and Candy Cane shavings
For 6 to 8 people
Shopping List/Ingredients:
3lbs. fresh tuna or swordfish cut into steaks 3/4 inch thick (if fish is frozen thaw it)
A 9- by 14- inch pyrex baking dish about 2 1/2 inches deep
1 tsp. salt
2 tbs lemon juice
6 tbs olive oil
1/8 tsp pepper
3 to 4 tbs olive oil, more if needed
A skillet
1c. minced yellow onions
3lbs. fresh, ripe, red tomatoes peeled, seeded, juiced, and chopped
2 cloves mashed garlic
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp salt
1/8 tsp pepper
1c. dry white wine or 2/3 c. dry white vermouth
A serving platter
1 to 2 tbs tomato paste for added flavor and color
1tsb flour blended to a paste w/ 1 tsb softened butter
2 to 3 tsb chopped parsley
3lbs. fresh tuna or swordfish cut into steaks 3/4 inch thick (if fish is frozen thaw it)
A 9- by 14- inch pyrex baking dish about 2 1/2 inches deep
1 tsp. salt
2 tbs lemon juice
6 tbs olive oil
1/8 tsp pepper
3 to 4 tbs olive oil, more if needed
A skillet
1c. minced yellow onions
3lbs. fresh, ripe, red tomatoes peeled, seeded, juiced, and chopped
2 cloves mashed garlic
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp salt
1/8 tsp pepper
1c. dry white wine or 2/3 c. dry white vermouth
A serving platter
1 to 2 tbs tomato paste for added flavor and color
1tsb flour blended to a paste w/ 1 tsb softened butter
2 to 3 tsb chopped parsley
