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Category:Seafood - Author:N/A- Contributor:

Swordfish Steaks with Mushroom Sauce

Ingredient:

4 1-pound swordfish steaks
2 tablespoons butter
1 clove garlic
1 tablespoon lemon juice
2 tablespoons butter
1 pound mushrooms
1 cup chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
salt and pepper

Direction:

Wipe steaks with damp paper towel, sprinkle with salt and pepper. Set aside. In a large frying pan, saut?garlic in butter. Add lemon juice. Add steaks and turn periodically. Cook 4 to 5 minutes or until fish flakes when tested with a fork. Remove steaks to clean platter. Set steaks aside. Saut?mushrooms in butter in same pan. Add chicken stock, cornstarch and soy sauce. Cook, stirring continuously, until sauce thickens. Pour sauce over swordfish steaks.

Serves: 4

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Pick of the Week

Title:Banana Pudding - Author: N/A - Contributor:

Ingredient:

3 eggs, separated
2 cups milk
1 cup plus 3 tablespoons sugar, divided
4 tablespoons cornstarch, divided
1 teaspoon vanilla
2 tablespoons or 1/4 stick butter
2 bananas, sliced
vanilla wafers

Direction:
In a large glass bowl, beat egg yolks. Add the milk and continue beating. When smooth and bubbly on top, add 1 cup of the sugar and 3 tablespoons of the cornstarch. Beat until well combined.

Cover the bowl with plastic wrap and puncture a hole in top with a knife. Cook in microwave on HIGH for three minutes. Whisk and re-cover with plastic wrap. Microwave on HIGH for another two minutes. Add vanilla and butter. Mix well and add banana slices.

MERINGUE

In another bowl, beat egg whites and add the remaining tablespoon cornstarch and the three tablespoons of sugar. Beat well until stiff peaks form. Spread the meringue over the pudding mixture. Bake at 400 degrees F. for 6 to 8 minutes or until brown. When done, line pudding with vanilla wafers.