Ingredients Jump to Instructions ↓

  1. 2 onions, thinly sliced

  2. 1 tablespoon lemon juice

  3. º teaspoon oregano

  4. º teaspoon red pepper flakes

  5. 2 teaspoons chopped garlic

  6. æ cup water

  7. 2 teaspoons chopped fresh parsley

  8. æ cup tomato sauce

  9. º cup chicken stock or canned chicken broth

  10. 1 cup clam juice

  11. 2 teaspoons sugar

  12. 4 (6-8 ounce) swordfish fillets, about ? inch thick, skin removed

  13. 2 tablespoons olive oil

  14. º teaspoon salt

  15. º teaspoon black pepper

  16. 1/3 cup plus 4 tablespoons Italian bread crumbs

  17. 4 tablespoons grated Romano cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450 degrees F.

  2. Place the sliced onions, lemon juice, oregano, red pepper flakes and chopped garlic in a medium nonstick saucepan and cover with water. Bring to a boil and simmer until all the water has evaporated, 10-12 minutes. Add the parsley, tomato sauce, chicken stock, calm juice and sugar, and bring to a boil and simmer 8-10 minutes, until the sauce is very thick.

  3. Pound the fish slices to flatten them slightly. Brush them with 1 tablespoon of the olive oil and sprinkle with the salt and pepper. Coat with 1/3 cup of the bread crumbs, pressing well to make a uniform coating.

  4. Pout the remaining tablespoon of olive oil into a large ovenproof dish, making sure the bottom is completely covered. Place the swordfish slices in the dish, top with the sauce, and sprinkle with the Romano cheese and the remaining bread crumbs. Place in the oven, reduce the heat to 400 degrees F., and bake 10-15 minutes, testing for doneness after 10 minutes.


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