Pesce Spada in Padella Alla Senape

• 4 swordfish fillets, fresh
• 1 teaspoon salt
• 12 teaspoon black pepper, freshly ground
• 1 lemon, juiced
• 3 tablespoons stone ground mustard
• 14 cup flour, all purpose
• 14 cup peanut oil
• 14 cup white wine, dry
• 14 cup chicken stock
• 2 tablespoons stone ground mustard
• 2 tablespoons whipping cream
• 1 tablespoon butter
• 1 tablespoon parsley, fresh, finely chopped

1. Rinse the fish under cold running water and pat dry with papper towels.
2. Season the swordfish with salt and pepper, then sprinkle with lemon juice, rub with the mustard and then dust with the flour.
3. Fry the swordfish im oil for 6 - 7 minutes per side, do not overcook.
4. Remove fish from the pan, set aside and keep warm.
5. Drain oil from the pan, add the white wine and chicken stock, mix together bring to a boil, then reduce heat.
6. Next add the mustard, blend and simmer for 2 minutes.
7. Add the cream and butter, blend and simmer for 1 minute.
8. Spoon the sauce over the fish, sprinkle with parsley and serve immediately.

swordfish fillets, salt, black pepper, lemon, stone ground mustard, flour, peanut oil, white wine, chicken, stone ground mustard, whipping cream, butter, parsley

Taken from www.food.com/recipe/pesce-spada-in-padella-alla-senape-481716 (may not work)