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Swordfish with Walnut Thyme Butter


4-6 pieces swordfish
1/2 cup butter
2 tablespoon chopped walnuts
1 tsp. thyme
1 1/2 tsp. lemon juice
1/2 tsp. minced garlic
1/2 tsp. coarsely ground black pepper

Mix all ingredients, except fish. Roll mixture in plastic wrap and refrigerate. Slice butter mixture, put over fish. Bake or broil.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.