Swordfish Wrapped in Phyllo
- 8 piece(s) phyllo (filo) dough
- 3 tablespoon(s) olive oil
- 1 ½ pound(s) swordfish steak
- 3 cup(s) tomato salsa or sauce
Defrost phyllo dough in refrigerator overnight, following the directions on dough package for handling and refreezing unused sheets of dough. Preheat the oven to 400° F or 200° C. Remove phyllo dough from package allowing 2 sheets per fish. Apply olive oil to the surface of one of the sheets of...