Baked Swordfish with Tapenade and Orange
Ingredients
- 4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel)
- Salt and pepper
- 1/2 cup green tapenade (available at specialty food stores)
- 1 orange, juiced
- 1/4 cup dry white wine
- 2 to 3 tablespoons unsalted butter
- For garnish: orange slices and minced parsley
- Accompaniment, if desired: Tomatoes Provencale, recipe follows
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