2 large swordfish steaks
1 cup water
1 cup white wine
Pinch of salt and white pepper
1 tbsp butter
1 tbsp cornstarch
1/2 cup parsley, chopped
2 garlic cloves, minced

Procedures :
Poach fish in cold water and wine, with salt and pepper. When fully cooked, remove fish from pan. Add butter to liquid; when melted, add cornstarch dissolved in a little cold water. When sauce becomes translucent, add parsley and garlic and pour over swordfish. Serve with rice and grilled tomato halves.
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Category : Fish_And_Seafoods

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