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A tantalizing
low-fat entree...
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3
cups |
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sliced red onions |
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1
Tbs |
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olive oil |
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1
Tbs |
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fresh thyme leaves (or 1 t. dried) |
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½
cup |
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sliced red bell pepper |
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1
Tbs |
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cider vinegar |
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salt
and pepper to taste |
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Two
12oz. |
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pieces swordfish (about 1" thick),
halved |
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1 |
Preheat oven
to 400 degrees F. |
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2 |
Combine
onions, oil and 1 T. thyme in large baking dish.
Bake until onions are golden and tender,
stirring occasionally, about 40 minutes. |
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3 |
Stir bell
pepper and vinegar into onions. Season with salt
and pepper and push to one side of dish. Season
fish with salt and pepper and arrange alongside
the vegetables. |
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4 |
Bake until
fish is opaque, about 10 minutes. Transfer fish
to platter and arrange vegetables over. |
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Servings: 4
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Recipe Source |
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Bon Appetit, February 1993 |
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