Roasted Swordfish with Mushroom

Medley

Wild mushrooms and fresh seasonings fill this dish with
subtle flavors and a fresh-from-the-ocean taste. Enjoy with
a light salad and fruit to complete the experience. SERVES
4

4 swordfish steaks, 4-6 ounces each

2 tablespoons extra virgin olive oil

1 cup mixed wild mushrooms (try porcini, cremini, and

shiitake)

1 medium shallot, minced

2 garlic cloves, minced

1 tablespoon fresh parsley, minced

¼ cup dry white wine

Preheat oven to 425 degrees.

Heat 1 tablespoon of the oil in a cast iron skillet over
medium flame. Add mushrooms and cook for five minutes.
Toss in shallot and cook for one additional minute. Add
garlic and stir for half a minute.