LEMON BUTTER SWORDFISH

Heat 2 tablespoons of the butter with the olive oil in a large deep skillet over medium high heat.

Season the swordfish steaks on both sides with the salt and pepper.  Place ¼ cup of the flour in a large ziplock bag and shake each steak in the bag until they are all lightly coated in flour.

Place the cutlets in the hot pan and sear on each side until golden and just cooked through, about 3-4 minutes per side.  The fish is done when a fork slides easily in and out of the center of the steak.  Do not overcook!  Remove from the pan to a plate and tent with foil to keep warm.

Melt 2 more tablespoons of butter in the pan drippings and add the onions and garlic.  Cook, stirring frequently, until the onions are soft and translucent, about 2 minutes.

Add remaining 2 tablespoons of flour to the pan and cook until all of the flour is absorbed and a bubbly roux forms.  Add the wine and continue whisking until thickened and slightly reduced, about 2 minutes.  Add the chicken stock, zest, and lemon juice to the pan and bring to a boil.  Reduce to a low boil and cook for 4-5 minutes, stirring frequently, until the sauce is thickened.  Remove from heat and whisk in the 4 pats of cold butter, creating a glossy sauce.  Stir in half of the parsley.

Add the swordfish back to the pan with juices that have formed on the plate.  Coat the fish in the sauce.  Serve hot over mashed potatoes or rice topped with lots of the lemony sauce and garnished with more parsley.