I love swordfish and these were either particularly delicious swordfish steaks or the sauce I invented worked magic, not just from a flavor point of view but on the fish's texture. This fish, though firm, was tender and delicious and the heat of the horseradish, slightly tempered by butter and cream, stood up nicely to what is a strongly flavored fish. I could see this sauce working with mackerel and sardines as well.
4 6-8 oz swordfish steaks
1 bunch radishes, washed, topped and cut in half lengthwise. If your radish greens look healthy, wash them (well as they get gritty), chop them and add them to the dish at the last minute. Mine were raggedy and were not usable
3 spring onions, chopped
2 tsps olive oil
2 Tbsps butter, roughly cut into small pieces
1 tbsp white wine
2 Tbsps prepared horseradish
1/2 cup heavy cream
Salt
Preheat the oven to 425.
While it is heating, put an oven safe skillet on the stove over medium. Add the oil and heat until the oil is sizzling. Add the swordfish, salt and cook for 3 minutes.
At this point in time, flip over the fish and turn off the heat under the pan. Salt the fish, nestle the radishes and the spring onions in the still empty areas of the skillet, dot everything with the pieces of butter , pour over the wine and place in the hot oven.
Bake for 13 minutes. At the 8 minute mark, open the oven and baste the radishes well, while settling the ones on top towards the bottom of the skillet to ensure even cooking. The butter will have melted, the fish will have released its juices and there will be plenty of liquid with which to baste the radishes.
Remove the pan from the oven and put the skillet back on the stove top. Remove the swordfish steaks to a serving plate and turn the heat under the skillet to low. Add the cream and the horseradish and stir well to combine. Heat until the sauce is bubbling away happily at the edges.
Adjust for seasoning and pour over the top of the fish. We had this with rice, couscous would work as well but what would really work would be crusty bread to sop up all of the sauce.