Swordfish en Papillote?
I got some frozen swordfish pieces at Trader Joes for about half the price that it is sold at my regular supermarket, yipee!
I'm a little confused by the directions on the package though. It suggests baking or grilling the fish while it's still frozen. Is swordfish really so delicate that baking it while it's still frozen will be effective?
I was planning on wrapping the three pieces tightly in tin foil with some slices of lemon and chives ... and serving it with a rice pilaf.
Questions: How hot should I make the oven, how long should I leave the foil packets in there, and should I defrost the fish first or not bother?