Want to make a weeknight dinner special? To make a stacked plate the way the restaurants do, make a bed of the spinach, top it with carrots and place the fish on the top.
2 6-ounce swordfish steaks, 3/4 inch thick
2 tablespoons olive oil
1 tablespoon white wine
4 tablespoons (2 ounces) salmon caviar
2 tablespoons orange marmalade
1 tablespoon chopped flat leaf parsley
Place fish steaks in a dish and rub with oil and wine. Refrigerate for at least 30 minutes.
Gently combine the salmon caviar, orange marmalade and parsley, and refrigerate until ready to use.
Remove the fish from the refrigerator and wipe off excess oil and wine. Grill or broil the fish until done, about 4 minutes a side. Season with salt and pepper.
Serve the fish topped with a dollop of caviar marmalade. Garnish with parsley if you like. Serves 2.
Sunday, April 01, 2001
