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Swordfish Gratinee

Chef Donald Sacca was awarded the Gold Medal by the National Dairy Association for this original creation. He received the title Premier Chef of America for the same recipe; now he wants to pass his good fortune on to you.

Ingredients Marinade:
1 cup olive oil
1/2 cup vegetable oil
1 Tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoons dried thyme

Combine ingredients for marinade. Pour in full steam table pan (20 x 12 x 2 inches).

Swordfish steak (6 ounces each), 1 inch thick

Place in marinade for at least 30 minutes. Turn fish to coat both sides

1 quart Cheddar cheese
2 cups blue cheese, crumbled.

Combine cheeses; reserve for per order preparation.

3 cups leeks, sliced thin
2 cups green peppers, diced
2 cups red peppers, diced
2 cups yellow peppers, diced
1 Tablespoon garlic, minced
1/2 cup capers, drained
12 anchovy fillets, minced
Salt and Pepper

Combine ingredients. Reserve for per order preparation.

3 cups Swiss cheese, shredded
24 slices of mushroom

Combine ingredients. Reserve for per order preparation.

Per Order Portions:
1 Swordfish steak (6 ounces)
1/2 cup cheese mixture
3/4 cup pepper/leek mixture
1/4 cup Swiss cheese
2 mushroom slices

Per order preparation: Place fish in casserole dish, spread top with cheese mixture. Loosely sprinkle with pepper mixture. Sprinkle with shredded Swiss. Top with mushrooms. Bake at 350 degrees for 18 to 22 minutes. Serve immediately.

Serves: 12

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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