Swordfish with Cilantro-Lime Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Stephen Sumner loves fish. In this straightforward presentation, he sauces one of his favorites, swordfish, with cilantro and fresh lime juice. Ingredients:
about 1 pound swordfish steaks (3/4 in. thick) |
2 to 3 tablespoons italian-style bread crumbs |
2 tablespoons butter or margarine |
2 tablespoons minced green onion |
2 tablespoons minced fresh cilantro, plus a few sprigs |
2 tablespoons lime juice |
3 tablespoons whipping cream |
lime wedges |
Directions:
1. Rinse swordfish steaks and pat dry. Dust with bread crumbs.
2. Melt butter in a 10- to 12-inch nonstick frying pan over medium-high heat; add swordfish and cook until browned on bottom, about 4 minutes. Turn fish over and cook until browned 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.
3. 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 3 dinner plates. Pour sauce equally over fish. Garnish each plate with a lime wedge and cilantro sprigs.
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