Swordfish Steak Meuniere
|Swordfish||1 (Swordfish servings cut in about 1/2-inch slices about 4 ounces each)|
|Light cream/Heavy cream/mixture of both||4 Ounce|
|Meuniere sauce||4 Ounce|
Dip fish in flour, seasoned with paprika, salt, and pepper. Dip fish in cream. Melt butter and let solids sink to bottom. Pour off the clear fat into a heavy frying pan. Heat and add fish slices. Brown on both sides, turning once. Cook slowly so that fish is completely cooked when it is brown enough. Spoon Meuniere Sauce over fish, and sprinkle with parsley. Fish will keep a while in a shallow baking dish with sauce spooned over it.