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Catholic Recipe: Swordfish Tokay


  • 2 pounds swordfish steak, 1 inch thick
  • 1/4 cup butter or margarine
  • 1-1/2 Tablespoon flour
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • few grains white pepper
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 1 Tablespoon lemon juice
  • 1 cup seeded, halved Tokay grapes
  • Details

  • Serves: 6
  • Prep Time: 40 minutes
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

No need to worry about bones if you choose fish fillets or steaks, which lend themselves to dishes of many types. This recipe pan fries the swordfish, adding the flavor of Tokay grapes.


Brown swordfish steak on both sides in butter or margarine in large skillet. Lower heat to medium; cover; cook 15 minutes or until fish flakes easily with fork but is not dry. Remove to heated platter. Blend flour, sugar, salt, and pepper into drippings in skillet. Add wine and cream. Stir over low heat until smooth and thickened. Cook 5 minutes longer, stirring occasionally. Remove from heat; add lemon juice and grapes. Pass hot sauce with the fish, and use some on the platter as a garnish, with extra grape clusters. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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