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
Season swordfish on both sides with salt and pepper and then dredge in flour.
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.
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.
Add a salad and rice for a complete meal.