4 (4-6 oz.) swordfish steaks
Salt
White pepper
1 tsp. oil
1 tsp. lemon juice
Dill Sauce (recipe follows)

Pat fish dry with paper towels. Season lightly with salt and white pepper. Combine oil and lemon juice; brush on both sides of steaks. Place 1" apart in lightly oiled baking dish.

Bake at 450 degrees for 10 minutes for each inch of thickness of the fish (measured at its thickest part), or until fish flakes when tested with a fork. Transfer fish to warm plates. Spoon dill sauce over fish. Makes 4 servings.

1/2 c. sour cream
1/2 c. unflavored yogurt
2 tbsp. mayonnaise
2 tbsp. minced fresh dill or 3/4 tsp. dried dill
1 tsp. Dijon mustard
Dash of bottled hot pepper sauce
Salt & pepper

Combine sour cream, yogurt, mayonnaise, dill, mustard and hot pepper sauce. Add salt and pepper to taste. Blend well. Allow to stand at least 1/2 hour to blend flavors or refrigerate up to 24 hours. Serve at room temperature. Makes about 1 cup.