Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Xiphias Gladius)



  • 4 ounce sliced mushrooms
  • 1 cup sliced onion
  • 2 tablespoons chopped green bell pepper
  • 2 tablespoons lemon juice
  • Salt and pepper
  • ¼ teaspoon dried dillweed
  • 4 swordfish steak portions, about 1 ½ ponds total
  • 2 small bay leaves, cut in half
  • 2 tomatoes


  1. In a bowl, combine mushrooms, sliced onions, green bell peppers, lemon juice, olive oil, salt, pepper, and dillweed.
  2. Line a shallow baking pan with foil. Spread half the mushroom and onion mixture over the bottom then arrange swordfish steaks on top. Sprinkle swordfish steaks with salt and pepper, place a piece of bay leaf on each.
  3. Cut tops and stem ends off tomatoes and slice each tomato into 4 thick slices: place 2 slices on each swordfish steak. Sprinkle remaining mushroom and onion mixture over the fish.
  4. Cover pan with foil and bake at 400 degrees for 45 to 55 minutes, or until fish flakes easily with a fork. Serves 4.

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