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Swordfish with Cilantro-Lime Cream

Norman A. Plate
Yield Makes 3 servings
Stephen Sumner loves fish. In this straightforward presentation, he sauces one of his favorites, swordfish, with cilantro and fresh lime juice.


  • 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

Nutrition Information

  • calories 297
  • caloriesfromfat 55 %
  • protein 28 g
  • fat 18 g
  • satfat 9.2 g
  • carbohydrate 5.2 g
  • fiber 0.3 g
  • sodium 338 mg
  • cholesterol 90 mg

How to Make It

  1. Rinse swordfish steaks and pat dry. Dust with bread crumbs.

  2. 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.

  3. 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.