HERB CRUSTED SWORDFISH WITH MUSHROOM BRANDY CREAM SAUCE

Heat the olive oil in a large deep skillet over medium high heat.  Combine the chopped rosemary and sage in a small bowl.  Season the swordfish steaks on both sides with the salt and then press a generous amount of the chopped herbs onto the steaks (both sides).  Place the seasoned fish in the hot oil and sear for 3 minutes on the first side until golden brown.  Flip and cook for 2-3 minutes on the other side until just cooked through and a fork slides easily in and out of the center of the steaks.  Remove and set aside.

To make the sauce, add the onions, garlic, mushrooms, rosemary, and sage to the pan drippings from the fish and cook, stirring frequently, for 6-8 minutes until the mushrooms are soft and begin to lightly brown.  Add the brandy and cook, stirring for 1 minute until most of the liquid is absorbed.

Add the cream, Dijon, salt, and pepper to the pan and bring to a boil. Cook, stirring frequently, until the sauce becomes thick and creamy and coats the back of a spoon, about 4-5 minutes.  Add the fish back to the pan and coat in the sauce.

To fry the sage garnish (my favorite part!), melt the butter in a small nonstick frying pan until it bubbles.  Add the fresh sage leaves in a single layer (you may need to work in batches depending on the size of your leaves) and cook stirring until the butter turns brown and the sage is just crispy.  Watch them closely as this process only takes 20-30 seconds. Remove to a plate lined with paper towels.

Serve the swordfish over mashed potatoes or rice coated with sauce and garnished with crispy sage.  Devour.