Swordfish with Cilantro-Lime Cream

So we had this a few weeks ago. It was really good. Especially with rice.

Swordfish with Cilantro-Lime Cream

Stephen Sumner loves fish. In this straightforward presentation, he sauces one of his favorites, swordfish, with cilantro and fresh lime juice.

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

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

Yield: Makes 3 servings

CALORIES 297 (55% from fat); FAT 18g (sat 9.2g); CHOLESTEROL 90mg; CARBOHYDRATE 5.2g; SODIUM 338mg; PROTEIN 28g; FIBER 0.3g

Sunset, FEBRUARY 1997