- 4 sprigs fresh tarragon, finely chopped
- 4 sprigs flat leaf parsley, finely chopped
- 4 fresh chives, finely chopped
- 2 tablespoons Morton® Nature's Seasons® Seasoning Blend
- 1 tablespoon sugar
- 1 lemon, finely zested
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 6 (7 ounce) skinless swordfish fillets about 1inch thick
- 1 bunch broccoli rabe, steamed
- Nature's Red Wine Sauce
- 1 1/2 cups dry red wine
- 1/2 cup port
- 2 medium shallots, minced
- 2 sprigs fresh tarragon
- 2 sprigs flat-leaf parsley
- 1/2 cup cold butter, cut into 1/2 inch pieces
- 1 teaspoon Morton® Nature's Seasons® Seasoning Blend
- In a small bowl, combine the fresh herbs with Nature's Seasons(R) seasoning blend, sugar and zest. Brush fish lightly with oil and lemon juice. Spread the herb mixture evenly on the fish; arrange the fillets in a large baking dish. Cover and refrigerate at least 3 hours.
- Bake at 350 degrees F for 20 to 25 minutes or until fish is opaque and flakes with a fork. Keep warm. Arrange broccoli rabe on plates; place fish in center and top with Nature's Red Wine Sauce.
- Nature's Red Wine Sauce: In a medium saucepan combine the two wines, shallots, tarragon and parsley. Boil over high heat until reduced to a generous 1/2 cup; about 10 minutes.
- Strain the mixture into a small saucepan; return to boil over moderate heat. Reduce heat and gradually (one piece at a time) whisk in the butter until the sauce is slightly thickened; do not let the sauce boil. Season with Nature's Seasons(R) seasoning blend and keep warm.