The butter sauce is was takes this dish over the top!
How to Make It:
Start by searing the swordfish in olive oil in an oven-safe pan. Bake the fish at 375 (F) until done (depending upon the size, about 10 minutes). Saute 1 teaspoon of fresh garlic in olive oil. Add 1/4 cup of dry, white wine and the juice of one lemon. Let it reduce a bit. Add 1/4 cup of heavy cream. It should be at a low boil with constant stirring. Let that reduce a bit, just a few minutes. Slowly add in 1/2 stick of cold butter pieces. Stir until the butter is melted and thick. You can serve it like this or strain the sauce, as you prefer. Be sure to be ready to serve, as the sauce will separate once it cools.