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.
