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Baked Swordfish with Tapenade and Orange

INGREDIENTS
4 swordfish steaks
Salt and pepper
1/2 cup green tapenade    
1 orange, juiced
1/4 cup dry white wine
2 to 3 TBSP. unsalted butter
Orange slices and minced parsley for garnish

DIRECTIONS
Preheat oven to 400-degrees.
Place swordfish steaks in large shallow baking dish and season with salt and pepper.
Spread tapenade on top of steaks.
Pour orange juice and wine over and around the fish and cover with foil.
Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
Remove the baking pan from oven and transfer fish to platter.
Pour remaining liquid into a small saucepan and reduce slightly.
Whisk in butter and spoon sauce over fish.
Garnish with orange slices and minced parsley.


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