|Swordfish steaks||5 Pound, cut 1 inch thick (6 Steaks Of 0.75 Pound Each)|
|Fish stock/Dry white wine||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Freshly ground black pepper||To Taste|
|Butter||3⁄4 Cup (12 tbs) (Flavored, Of Your Choice)|
Preheat oven to 375Â°F.
Arrange swordfish steaks in a single layer in 1 or 2 baking dishes just large enough to hold them comfortably.
Pour fish stock or white wine, or a combination of both, around the fish, to a depth equal to half the thickness of the steaks.
Season lightly with salt and freshly ground black pepper.
Set the dish or dishes on the middle level of the oven and bake for 9 minutes.
Check the fish for doneness with a fork, remembering that residual heat will continue to cook the fish even after you take it from the oven; if fish is not ready, bake a moment or two longer and test again.
When almost done to your liking, transfer steaks with a spatula to heated plates.
Place a tablespoon or two of the flavored butter in the center of each steak