This works well with Halibut as well.
Top some swordfish steaks salt/ pepper and some shallots that are sliced thinly.
Butter the bottom of a saute pan (don't melt the butter...just spread it on the bottom. Place the fish on top of the butter and add 2 cups of wine to the pan.
Bring it to a boil and then reduce it to low and cook for about 8 minutes. Remove the fish.
Add any combination of parsley, thyme, garlic, basil, mushrooms or tomatoes to the pan and make a sauce with the wine butter that is left. Serve on top of fish.
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