Easy Poached Swordfish

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Chef's Note: From a culinary point of view Swordfish and shark have the same taste and virtually the same texture and are treated identically.

1 1/2lb. Swordfish Fillets
2 tbsp. ss olive oil
3 tbsp. butter
1 large onion, chopped
1 tbsp. tarragon
1/4 cup white wine
8 oz. sliced mushrooms
1 can chicken broth or stock
salt and Pepper
Directions

Sauté the chopped onion in olive oil until it is translucent. Then deglaze the pan with white wine. Do not remove the onions.
Add butter, fillets, sliced mushrooms, tarragon and chicken stock. Put a lid on the pan and poach the fish until it is done.
Boil down sauce until it thickens and pour over the Swordfish Serve with sliced mushrooms and decorated with any garnishes you have on hand.

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