Swordfish with Dijon Wine Cream Sauce - Fred Whitlock, The Good Gourmet staff

Swordfish makes a wonderful entree.  Here's a very simple swordfish recipe that has proven to be successful for me with both family and friends.  I often serve it with rice and a nice vegetable side dish such as asparagus.  I've found the fresh frozen Japanese swordfish steaks in the local supermarket from time to time.  I've had acceptable results using these after defrosting in the refrigerator.  Even better are the fresh swordfish steaks that I fly in from http://www.charlestonseafood.com.

Ingredients:

1/2 pint heavy cream
2 tbsp. Dijon mustard
4 tbsp. white wine
White pepper and salt to taste
4 swordfish steaks
2 cloves garlic
2 tbsp. extra virgin olive oil
2 lemons

Combine first 4 ingredients in a small sauce pan and simmer for 15 minutes over low heat to reduce.  Adjust quantities of ingredients to taste.

Zest half of one of the lemons.

Salt and pepper both sides of swordfish steaks and rub them with garlic and olive oil.  Squeeze lemon juice from zested lemon over steaks.  Heat a grill pan, add some olive oil to it and a clove of garlic to flavor the oil.  Saute swordfish steak about 4 minutes per side (depending on thickness of steak) over medium heat until the laminations of the meat separate easily with a fork.  Place a small puddle of the sauce on a plate, place a swordfish steak on the plate and pour sauce over swordfish.  Garnish with lemon zest.  Serve with a quarter lemon on the side.  Serves 4.