Pesce Spada in Padella Alla Senape

This is pan-fried swordfish with a stoneground mustard sauce. We usually bbq our swordfish. My dh prefers his fish plain with just salt and pepper so when I can get him to eat them a different way, its a happy day for me. This is a lovely alternative that even my picky dh will eat. Another treat from Umberto Menghi's Seafood Cookbook.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 4  swordfish fillets, fresh
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper, freshly ground
• 1  lemon, juiced
• 3  tablespoons stone ground mustard
• 1⁄4 cup flour, all purpose
• 1⁄4 cup  peanut oil
• 1⁄4 cup white wine, dry
• 1⁄4 cup  chicken stock
• 2  tablespoons stone ground mustard
• 2  tablespoons  whipping cream
• 1  tablespoon butter
• 1  tablespoon parsley, fresh, finely chopped

Directions

1. Rinse the fish under cold running water and pat dry with papper towels.
2. Season the swordfish with salt and pepper, then sprinkle with lemon juice, rub with the mustard and then dust with the flour.
3. Fry the swordfish im oil for 6 - 7 minutes per side, do not overcook.
4. Remove fish from the pan, set aside and keep warm.
5. Drain oil from the pan, add the white wine and chicken stock, mix together bring to a boil, then reduce heat.
6. Next add the mustard, blend and simmer for 2 minutes.
7. Add the cream and butter, blend and simmer for 1 minute.
8. Spoon the sauce over the fish, sprinkle with parsley and serve immediately.