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...

View full recipe at RecipeTips.com


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