Catholic Recipe: Swordfish Tokay
No need to worry about bones if you choose fish fillets or steaks, which lend themselves to dishes of many types. This recipe pan fries the swordfish, adding the flavor of Tokay grapes.
DIRECTIONS
Brown swordfish steak on both sides in butter or margarine in large skillet. Lower heat to medium; cover; cook 15 minutes or until fish flakes easily with fork but is not dry. Remove to heated platter. Blend flour, sugar, salt, and pepper into drippings in skillet. Add wine and cream. Stir over low heat until smooth and thickened. Cook 5 minutes longer, stirring occasionally. Remove from heat; add lemon juice and grapes. Pass hot sauce with the fish, and use some on the platter as a garnish, with extra grape clusters. Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Recent Catholic Commentary
Pope Francis the Frank 24 hours ago
Top Catholic News
Most Important Stories of the Last 30 Days
Pope acknowledges 'gay lobby' influence in Vatican CWN - June 11