Stephen Sumner loves fish. In this straightforward presentation, he sauces one of his favorites, swordfish, with cilantro and fresh lime juice.
about 1 pound swordfish steak (3/4-inch thick)
2 to 3 Tbsp Italian-style bread crumbs
2 Tbsp butter or margarine
2 Tbsp minced green onion
2 Tbsp minced fresh cilantro, plus a few sprigs
2 Tbsp lime juice
3 Tbsp whipping cream
lime wedges
Rinse swordfish steaks and pat dry. Dust with bread crumbs.
Melt butter in a 10 to 12-inch non-stick frying pan over medium-high heat; add swordfish and cook until browned on bottom, about 4 minutes. Turn fish over and cook until brown on other side and opaque but still moist in center (cut to test), 4 to 5 more minutes. Transfer fish to a warm platter; keep warm.
Add onion to pan and stir just to wilt, about 30 seconds. Add cilantro, lime juice and cream, stirring until it boils vigorously, 1 to 2 minutes. Divide fish among 2 dinner plates. Pour sauce equally among fish. Garnish each plate with a lime wedge and cilantro springs.
Makes 3 servings.
