2 tablespoons olive oil
2 large onions, peeled, halved, and thinly sliced
1 celery stalk, washed, trimmed, and chopped
8 ounces sliced mushrooms
2 tablespoons sherry or dry wine
1/2 teaspoon dried thyme
Salt and pepper to taste
1 1/4 pounds swordfish or halibut, cut 1-inch thick and divided into 4 serving pieces
1. Heat a tablespoon of the oil in a skillet on gentle heat and saute the onions in it for 10 - 15 minutes or until golden and tender.
2. In another pan, heat the other tablespoon of oil and saute the celery and mushroom slices for 30 seconds.
3. Add the sherry or wine, the thyme, and salt and pepper to taste.
4. Lower the heat and simmer gently for 6 - 7 minutes or until tender.
5. Preheat the oven to 375 degrees.
6. Cut 4 sheets of parchment paper or foil each about 14 inches long. Have the long side of the sheets closest to you.
7. Divide the onions into 4 portions and place a portion on a spot just to the right of center of the first sheet.
8. Reserve a few mushroom slices for garnish and divide the rest of the mushroom / vegetable mixture into 4 portions.
9. Place a portion on top of the onions.
10. Season a piece of the swordfish with salt and pepper, and settle it on the vegetables.
11. Place a couple of the reserved mushroom slices on it.
12. Fold the left side of the parchment paper or foil over to the right and form a package by folding the sides over and over to make a tight seal. (If using parchment paper, you can make the folded edges seal by crimping them with your fingers as if they were pie crust.)
13. Make 4 packages in this way. Place them on a baking sheet and bake for 15 minutes.
14. For serving, place an unopened package on each plate.
15. Have scissors at the table to cut through the wrapping, thus releasing the appetizing aroma.
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