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Steak of Sword Fish

With white wine sauce

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.
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

              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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