Glasser's Greek fish

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    Glasser's Greek fish

    Glasser's Greek fish

    (75)
    35min


    68 people made this

    Swordfish or mackerel steaks with a tomato and basil topping, cooked in a garlic butter sauce. This fish is terrific served with Greek olives and feta cheese.

    Ingredients
    Serves: 2 

    • 125g butter, divided
    • 2 teaspoons minced garlic, divided
    • 3 tomatoes, cubed
    • 125g fresh basil, chopped (about ½ a bunch)
    • 2 tablespoons fresh lime juice
    • 2 swordfish or mackerel steaks

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C.
    2. Place 1/2 the butter and 1/2 the garlic in a medium pot over medium-low heat. When the butter is melted, stir in the tomatoes, basil and lime juice. Just before the mixture comes to a boil, reduce the heat to low.
    3. In a small pot, melt the remaining butter and mix in the remaining garlic.
    4. Arrange the swordfish in a baking pan, and drizzle with the butter and garlic mixture from the small pot.
    5. Bake the fish for 7 minutes in the preheated oven. Turn fish, and continue baking 7 minutes, or until easily flaked with a fork. Spoon the tomato mixture over the fish to serve. Also top with remaining butter and garlic sauce from the baking pan.
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    Reviews and Ratings
    Global Ratings:
    (75)

    Reviews in English (73)

    cathyparker
    0

    Beautiful.. and so quick and easy to prepare.  -  20 Jan 2011

    by
    37

    This was outstanding! I had to make a few substitutions for things I didn't have onhand (I used lemon juice instead of lime juice, and I didn't have fresh basil so I used Emeril's Italian Essence). I made angel hair on the side & spooned some of the tomato mixture on that, too...heavenly! Thank you, Mister Glasser!  -  12 Jul 2002  (Review from Allrecipes USA and Canada)

    by
    29

    I loved this recipe, however, I changed/added to it a bit... Because I read a complaint about the fish becoming soggy due to sitting in so much butter during cooking, I cooked all the garlic and butter in the same pot and just spooned a small bit of the mixture over the fish prior to cooking. The fish still absorbed the garlic flavor, but it was not soggy at all. I also used probably close to 3 tsp of garlic though. Even though I used larger steaks (both were about 1 inch thick and 8 oz) the cooking time was still long enough. The "sauce" ended up being WAY too much for just 2 steaks. I think it probably would have been enough for 4 steaks, however, we ended up eating it all anyway. I filled some pita bread with feta cheese, sliced olives, and the remaining sauce and it was delicious. My husband and I both think that my pita bread creations were what really made the meal.  -  24 Jun 2005  (Review from Allrecipes USA and Canada)

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