Swordfish Steaks With Pistachio Butter Sauce

From Redbook magazine, April 2001. I've always found this to be a winner. I've used frozen swordfish steaks and fresh; doesn't matter. A bottle of cold white wine and steamed fresh broccoli with lime butter go well...very well...with this.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup  chopped pistachios
• 2  tablespoons butter
• 4 (5 ounce)  swordfish steaks
• 1⁄2 cup dry white wine
• 2  tablespoons lemon juice
• 1  tablespoon  chopped flat leaf parsley

Directions

1. Cook the pistachios in 1 T. of the butter in a large skillet over medium heat, stirring often until browned, 3 to 4 minutes. Remove from pan with a slotted spoon and drain on paper towels.
2. Sprinkle swordfish steaks with salt and pepper; cook in the same large skillet over medium-high heat in 1 T. oil and remaining 1 T. butter until almost cooked, about 3 minutes on each side. Remove and place on serving platter.
3. Add wine and lemon juice to pan and simmer 2 minutes, stir in parsley.
4. Pour sauce over steaks and sprinkle with nuts.