Lunch: Swordfish with Cilantro-Lime Cream

Recipe by Stephen Sumner, San Diego, California 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

Instructions

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.

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