Swordfish With Cucumber Sauce
|Anchovy paste||2 Teaspoon|
|Softened butter/Margarine||6 Tablespoon|
|Swordfish steaks||1 1⁄2 Pound (6 Pieces)|
|Diced cucumber||1 Cup (16 tbs)|
|Dried dill leaves||1⁄2 Teaspoon, crushed|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
Cream anchovy paste and softened butter; spread on steaks.
Broil 4 inches from heat for 5 minutes on each side or until fish flakes easily.
Meanwhile, in saucepan, cook cucumber with dill in butter until tender.
Add soup and sour cream.
Heat; stir now and then.