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Swordfish "california"

4 Swordfish (or other 1" thick slices), Steaks
2 Tbsp. butter
2 Tbsp. olive oil
1/2 cup Mountain Dry Sauterne
1/2 cup flour, seasoned with salt, pepper, onion powder & paprika
1/2 tsp. dry tarragon

Dredge fish Steaks heavily with seasoned flour. Bring butter and oil to a sizzle within the skillet over a medium high flame. Saute fish Steaks until golden brown, allowing 3 minutes to a side for a steak 1" thick. Add tarragon and wine. Reduce flame and simmer for about 5-7 minutes. When serving, pour sauce from the pan over the fish Steaks. Use recipe for Halibut, Albacore, Yellowtail, Rock Cod, Sole.

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