Swordfish With Cucumber Sauce Recipe
Ingredients
| Anchovy paste | 2 Teaspoon | |
| Butter/Margarine | 6 Tablespoon, softened | |
| 6 swordfish steaks (about 1 1/2 pounds) | ||
| Cucumber | 1 Cup (16 tbs), diced | |
| Dried dill leaves | 1/2 Teaspoon, crushed | |
| Butter/Margarine | 2 Tablespoon | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Sour cream | 1/3 Cup (16 tbs) | |
Directions
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.
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.
Chef
