2 tsp. anchovy paste
6 tbsp. softened butter
1 (10 3/4 oz.) can cream of mushroom soup
6 swordfish steaks (1-1 1/2 lbs.)
1 c. diced cucumbers
1/2 tsp. dill weed, crushed
2 tbsp. butter
1/3 c. sour cream

Cream anchovy paste and softened butter, spread on steaks. Broil 4 inches from heat for 5 minutes on each side or until fish flakes easily. Meanwhile, in saucepan, cook cucumbers with dill in butter until tender. Add soup and sour cream. Heat and stir occasionally. Serve sauce over fish. 6 servings.