Swordfish in Sour Cream Serves 4

Sauté shallots and mushrooms in butter until soft. Remove w slotted spoon and set aside. Add wine to mushroom liquid and add fish. Cook according to the 10 min per inch theory, turning once. About 2 min before the fish is cooked, pour the sour cream over. Surround with mushrooms and shallots and continue cooking until done, being careful not to let the sauce boil. Season and garnish w watercress. (Variation: just before serving, add 1T Dijon mustard to sauce)

Butter 4T
Fish, Swordfish 1lb steaks (1″ thick)
Mushrooms 0.5lb, sliced
Shallot 6 finely chopped
Sour Cream 1.5c
Wine, White 0.33c