Swordfish en Cocotte with Shallots, Cucumbers, and Mint

Name: Swordfish en Cocotte with Shallots, Cucumbers, and Mint
Ingredients: 3/4 cup, packed fresh mint leaves; 1/4 cup, packed fresh parsley leaves; 5 tablespoons, extra-virgin olive oil; 2 tablespoons, fresh lemon juice; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon, ground cumin; 1/4 teaspoon, cayenne pepper; , Salt; 3 , shallots, sliced thin; 1 , medium cucumber, peeled, seeded, and sliced thin; 4 , swordfish steaks (6- to 8-ounce), about 1 1/4 inches thick; , Ground black pepper

Main Courses
Fish & Seafood

Fish is well suited to a variety of preparations, so why not try fish en cocotte?

SERVES 4

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