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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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Title:Oysters Bienville - Author: N/A - Contributor:
Ingredient:

  • 1/4 cup butter or margarine
  • 3 tablespoon flour
  • 1 clove garlic
  • 1 tablespoon onion juice
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon celery seed
  • 1 2-ounce can mushrooms
  • 3/4 cup liquid
  • 18 medium boiled shrimp
  • 1 1/2 pints medium oysters
  • Parmesan cheese


Direction:
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.
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