2 (8 oz.) swordfish
1/4 cup sour cream
1/4 cup mayonnaise
1 1/2 tsp. lemon and pepper seasoning salt

Rinse fish and pat dry. Place steaks on a cookie sheet lined with
aluminum foil. Combine sour cream and mayonnaise, spread over
fish. Sprinkle seasoning over, broil in middle of the oven until
golden brown. Check for doneness (fish should flake with fork). If
necessary, bake a few more minutes at 350. Serves 2.


Basic Formula for Shark, Swordfish, and Halibut

Preheat broiler to 400. Adjust rack 3" from heat. Brush fish with
good oil (butter will burn). Cook 6-7 minutes each side, brushing
with oil after turning. Add garlic, lemon, or fresh cracked pepper
if you like.

2 Tbsp fresh lemon juice
2 Tbsp soy sauce
1 Tbsp olive oil
1 Tbsp ginger, freshly minced
1 clove garlic, peeled and finely minced
1/2 lb. swordfish steak, cut 1 1/4 to 1 1/2" thick
2 scallions, thinly sliced on diagonal
1 lemon, cut in half

Combine lemon juice, soy sauce, olive oil, ginger and garlic in a
bowl. Marinate fish in mixture 1 hour in refrigerator, turning
occasionally. Remove from marinade, scrape off the ginger and garlic
that clings. Strain marinade, reserving liquid. Preheat broiler.
Put swordfish on a lightly oiled, flat broiling dish. Brush with
reserved marinade. Broil fish, 4" from heat, to desired degree of
doneness, 4 to 5 minutes per side. Do not overcook. Sprinkle with
scallions, garnish with lemon halves. Serve immediately. Serves 2.