Swordfish with Cilantro-Lime Cream
This is really easy and quick to prepare. Only used one skillet. I added asparagus while sauteing the onions. This was delicious. 20
3/4 in. thick
scallions, spring or green onions
minced fresh, plus a few sprigs
heavy whipping cream
wedges, as needed
Rinse swordfish steaks and pat dry.
Dust with bread crumbs.
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.
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.