This my wife's favorite seafood dish. We start with frozen swordfish steaks from the supermarket. Defrost them and season them with salt, pepper, and lemon juice.
Saute them in butter until properly cooked. The butter will blacken the fish. While they are cooking make a sauce of cream, white wine and Dijon mustard with a little salt. Sorry I never measure with this recipe but take it easy on the mustard. Reduce the sauce in a saucier and serve the fish with the sauce poured on top. We serve it with rice and make enough sauce to add to the rice as well. I realize this isn't a proper recipe with measurements but I assume most of the cooks here are experienced.
Saute them in butter until properly cooked. The butter will blacken the fish. While they are cooking make a sauce of cream, white wine and Dijon mustard with a little salt. Sorry I never measure with this recipe but take it easy on the mustard. Reduce the sauce in a saucier and serve the fish with the sauce poured on top. We serve it with rice and make enough sauce to add to the rice as well. I realize this isn't a proper recipe with measurements but I assume most of the cooks here are experienced.