• 2 lb. fresh swordfish (1 inch thick and cut into 4 portions)
• coarse kosher or sea salt
• fresh ground black pepper
• 1/4 c. all-purpose flour
• 2 T. butter
• 1 T. olive oil
• 1 1/2 lb. fresh mushrooms, sliced
• 3/4 c. dry Marsala (I like to use the good stuff from the liquor store)
• 1/3 c. chopped fresh parsley

1. Season swordfish on both sides with salt and pepper and then dredge in flour.
2. In a skillet large enough to hold the steaks without crowding, heat the butter and olive oil over moderately high heat until very hot.  Add the steaks and brown for 4-5 minutes on each side.  They will not be completely cooked through.  Transfer fish to a plate.
3. Reduce the heat to moderate.  In the skillet, cook the mushrooms, stirring, for 8-10 minutes or until softened.  Add the Marsala, salt and pepper and simmer, stirring for about 5 more minutes.  Stir in the parsley and return the swordfish to the skillet.  Simmer, covered, until the steaks are reheated, about 3 minutes.
4. Add a salad and rice for a complete meal.