Cookbook Profile

Herb-Steamed Swordfish


Makes 4 bento servings.

Herb-Steamed Swordfish

3/4 pound swordfish fillet
Salt and freshly ground black pepper
3 tablespoons each of chopped tarragon,
dill, and flat-leaf parsley
Sprigs of tarragon, dill, and flat-leaf parsley, for garnish

To assemble the sandwiches, butter both sides of each slice of bread. Cut the swordfish in half horizontally. Season the inside with salt and pepper and fill the center with the chopped herbs. Reassemble the swordfish and season the outside with salt and pepper to taste. Wrap in plastic wrap.

Steam the swordfish in an 8-inch, flat-bottomed steamer, covered, for 6 minutes, or until it is barely opaque.

Assembly: Remove the plastic wrap. Use a very sharp knife to cut the fish into eight 2-inch wedges. Choose a flat, colorful plate to set off the dramatic form of the fish. Stand one wedge on its end and show the herb filling of the other piece. Garnish with the fresh herbs.


Simple Menus For The Bento Box
By Ellen Greaves & Wayne Nish
William Morrow & Company, Inc.
ISBN: 0-688-14204-4
Hardcover $25.00
Recipes Reprinted by permission.


Simple Menus For The Bento Box



Cookbook Profile Archive


This page created October 1998