| Recipe: |
2 onions, thinly sliced
1 T lemon juice
¼ t oregano
¼ t red pepper flakes
2 t chopped garlic
¾ c water
2 t chopped fresh parsley
¾ c tomato sauce
¼ c chicken stock or canned chicken broth
1 c clam juice
2 t sugar
4 (6-8 ounce) swordfish fillets, about ½ inch thick, skin removed
2 T olive oil
¼ t salt
¼ t black pepper
1/3 c plus 4 T Italian bread crumbs
4 T grated Romano cheese
Preheat the oven to 450. 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.
Pound the fish slices to flatten them slightly. Brush them with 1 T of the olive oil and sprinkle with the salt and pepper. Coat with 1/3 c of the bread crumbs, pressing well to make a uniform coating.
Put the remaining T 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, and bake 10-15 minutes, testing for doneness after 10 minutes.
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