Swordfish And Wild Mushrooms - cooking recipe

Ingredients

1 oz. dried shiitake mushrooms
1 to 1 1/2 inch swordfish steaks
4 garlic cloves, minced
3 Tbsp. white wine
1/4 tsp. dried thyme
freshly ground black pepper
1 Tbsp. olive oil
1 tsp. olive oil (pan)
4 Tbsp. fresh parsley
5 Tbsp. lemon juice
1/4 tsp. dried rosemary
salt to taste

Preparation

Soak
mushrooms
in
1 quart warm water for 30 minutes. Squeeze
out
excess
water
and remove stems.
Chop mushrooms into quarters;
save water.
Brush baking dish with olive oil. Lay steaks
in
layer.
Salt
and
pepper
to
taste.
Heat 1 tablespoon
olive
oil
in
heavy bottomed skillet over medium heat;
add garlic.
Saute, stirring until garlic turns golden. Add mushrooms;
saute for 2 minutes.
Add wine and stir until almost evaporated.
Add the soaking liquid from the mushrooms. Add thyme, rosemary and more salt and pepper, if needed.
Turn up
heat
and cook until most of the liquid has evaporated and the
mushrooms are glazed.
Stir in 3 tablespoons parsley and remove
from
heat. Douse
the
fish
with 1 tablespoon lemon juice
and
pour
on the mushrooms so the fish steaks are covered.
Top with the remaining lemon juice.
Cover and place in refrigerator for at least 1 hour, preferably 5 or 6 hours.