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Swordfish Steaks With Pistachio Butter Sauce

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“From Redbook magazine, April 2001. I've always found this to be a winner. I've used frozen swordfish steaks and fresh; doesn't matter. A bottle of cold white wine and steamed fresh broccoli with lime butter go well...very well...with this.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pistachios in 1 T. of the butter in a large skillet over medium heat, stirring often until browned, 3 to 4 minutes. Remove from pan with a slotted spoon and drain on paper towels.
  2. Sprinkle swordfish steaks with salt and pepper; cook in the same large skillet over medium-high heat in 1 T. oil and remaining 1 T. butter until almost cooked, about 3 minutes on each side. Remove and place on serving platter.
  3. Add wine and lemon juice to pan and simmer 2 minutes, stir in parsley.
  4. Pour sauce over steaks and sprinkle with nuts.

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