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Swordfish In Cream Sauce

2 lbs. Swordfish, about 1 inch thick
Flour for dredging
6 Tbsp. butter
2 Tbsp. chopped onion
3 Tbsp. cognac
1 cup heavy cream


Cut Swordfish into 4 individual servings and sprinkle salt and pepper to taste. Dredge on all sides with flour. Heat 4 tablespoons butter in skillet and add fish. Brown on 1 side about 3 to 5 minutes and turn. Cook on second side 7 minutes.


Add onions and cover and cook for 3 minutes. Put fish on serving dish and all cognac to skillet. Ignite it and add the cream and cook over high heat for 2 minutes. Add butter. Return fish to skillet, spoon sauce over it and serve.








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