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BOLIVIA

Steak of Sword Fish

With white wine sauce


Ingredients:
4 swordfish steaks, 5 to 6 oz. Each dried and marinated in 3-tbs. olive oil, 1 tbs. sage, 1 chopped clove of garlic and ½ tsp. white or black pepper.
Sauce
2 tbs. butter
4 green onions or 1 small onions chopped
1 tbs. flour
4 oz. White wine
juice of ½ lemon
3 oz. 35% cream
2 tbs. fresh parsley, chopped
1 orange sliced lengthwise for garnish
salt and pepper

Procedure:
              Heat the butter and sauté the onion until light brown. Stir in the flour. Add the rest of the ingredients except the orange and parsley. Simmer for 10 minutes. Over a medium heat, stirring occasionally. In the meantime, place a large fry pan with no oil on the burner. When hot, place the steak in the pan and cover with a lid. Cook the steak for 3 to 4 minutes. On each side, turning only once. Add the sauce and chopped parsley; bring to a boil. Serve in a hot serving dish garnished with the sliced orange.

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