Instructions: Dill Sauce: Combine sour cream, yogurt, mayonnaise, dill, mustard, and hot pepper sauce. Add salt and pepper to taste. Blend well. Allow sauce to sit for at least 1/2 hour to blend flavors or refrigerate for up to 24 hours. Serve at room temperature.

Rinse fish steaks and pat dry with paper towel. Season lightly with salt and pepper. Combine oil and lemon juice and brush or pour to coat both sides of fish steaks.

Place steaks 1 inch apart in a lightly oiled baking dish. Bake in an oven preheated to 450 degrees for approximately 10 minutes for steaks 1-inch thick.

Transfer cooked steaks to a warm platter. Spoon dill sauce over the fish and garnish with fresh dill.

This recipe yields 4 servings.

Comments: Shark, tuna, halibut, and salmon can be substituted for swordfish.

This recipe yields 4 servings.

NOTES :

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