2 7-ounce swordfish filets
1 heaping tablespoon garlic, chopped
I heaping tablespoon shallots, chopped
3 ounces Crimini mushrooms, sliced
1 large vine ripe tomato, diced
1 ounce package fresh basil, chopped
4 ounces white wine (or chicken stock)
¼ pound butter
1 tablespoon olive oil
salt and pepper to taste
In a sauté pan over high heat, cook shallots and garlic until barely translucent, approximately 30 seconds. Add white wine or chicken stock and reduce by one-half. Add mushrooms, tomato and basil and simmer for two minutes. Whip in butter until melted. Add salt and pepper to taste. Keep over low heat until swordfish filets are cooked.
Lightly season swordfish with salt and pepper. In a sauté pan over medium high heat, add olive oil and heat until just barely smoking. Add swordfish filets and brown. Turn and brown on second side. Swordfish is cooked when center of filet is white, approximately 2 to 3 minutes per side.
Pour sauce over swordfish and serve. Serves 2.