2 lbs. swordfish, about 1 inch thick
Flour for dredging
6 tbsp. butter
2 tbsp. chopped onion
3 tbsp. cognac
1 c. heavy cream

Cut swordfish into 4 individual servings and sprinkle salt and pepper to taste. Dredge on all sides with flour. Heat 4 tablespoons butter in skillet and add fish. Brown on 1 side about 3 to 5 minutes and turn. Cook on second side 7 minutes.

Add onions and cover and cook for 3 minutes. Put fish on serving dish and all cognac to skillet. Ignite it and add the cream and cook over high heat for 2 minutes. Add butter. Return fish to skillet, spoon sauce over it and serve.