2 lb. swordfish
6 shallots, chopped
2 tbsp. butter
1/2 lb. mushrooms, sliced
1/3 c. dry white wine
1 1/2 c. sour cream
salt and pepper to taste

Sauté shallots and mushrooms until soft; set aside. Add wine to mushroom liquid and add swordfish. Cook 10 minutes per inch, turning once, about 2 minutes. Before fish is done, add sour cream. Surround with shallots and mushrooms. Continue cooking until done, but be careful not to boil sauce.

Serves 4.