Swordfish Steaks

Swordfish is deliciously meaty; when cooked with a little care, it need not be dry. We bake it according to the Canadian Fisheries method and surround it with a bit of wine or fish stock as additional insurance. The result is moist and flavorful every time. With a fish this rich a sauce is really unnecessary, but a seasoned butter, melting over the steak as it’s brought to the table, is a lovely touch. Particularly appropriate are Anchovy Butter and Basil-Mus