Swordfish With Artichoke Hearts at Ruby Earle blog

Swordfish With Artichoke Hearts. Chop the garlic and leeks and sauté on very low heat in butter until lightly browned, add the chopped swordfish and toss until cooked through. Meanwhile slice the artichokes and olives and toss in with the well drained crab meat. Cut the artichoke hearts into quarters. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper. After the minute’s up, flip the fish and add one pat of butter on top of each steak, one garlic clove (chopped into 3 or so chunks), and two. Add tomatoes and olives, and cook for 10 minutes. Add wine and simmer, pour in the cream and reduce by half. Marinate fish for 30 minutes turning frequently. The prepare mediterranean mix to go over swordfish, combine artichoke hearts with juice (use the ones that come in a glass jar and have the juice in the jar), lemon, mini tomatoes (cut in half) and diced onions. Add basil, parsley, salt, and pepper. Preheat the oven to 350 degrees. Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag.

Preheat the oven to 350 degrees. Add basil, parsley, salt, and pepper. The prepare mediterranean mix to go over swordfish, combine artichoke hearts with juice (use the ones that come in a glass jar and have the juice in the jar), lemon, mini tomatoes (cut in half) and diced onions. Add wine and simmer, pour in the cream and reduce by half. Chop the garlic and leeks and sauté on very low heat in butter until lightly browned, add the chopped swordfish and toss until cooked through. Marinate fish for 30 minutes turning frequently. Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag. Cut the artichoke hearts into quarters. Meanwhile slice the artichokes and olives and toss in with the well drained crab meat. After the minute’s up, flip the fish and add one pat of butter on top of each steak, one garlic clove (chopped into 3 or so chunks), and two.

Artichoke Hearts Steamed with Olives, Capers and Garlic 2 Sisters

Swordfish With Artichoke Hearts Add basil, parsley, salt, and pepper. Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag. Marinate fish for 30 minutes turning frequently. Add wine and simmer, pour in the cream and reduce by half. The prepare mediterranean mix to go over swordfish, combine artichoke hearts with juice (use the ones that come in a glass jar and have the juice in the jar), lemon, mini tomatoes (cut in half) and diced onions. Chop the garlic and leeks and sauté on very low heat in butter until lightly browned, add the chopped swordfish and toss until cooked through. Meanwhile slice the artichokes and olives and toss in with the well drained crab meat. After the minute’s up, flip the fish and add one pat of butter on top of each steak, one garlic clove (chopped into 3 or so chunks), and two. Cut the artichoke hearts into quarters. Add tomatoes and olives, and cook for 10 minutes. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper. Add basil, parsley, salt, and pepper.