Broiled Swordfish

How to make broiled swordfish:

2 pounds swordfish steaks, cut 1 inch thick
Salt and pepper
Melted butter or margarine

Sprinkle fish with salt and pepper. Let stand 5 minutes. Brush with melted butter. Place n a greased broiler rack in broiler, about 3 inces away from the heat. Broil about 8 minutes on each side, brushing frequently with melted butter. Arrange on a heated platter; garnish with lemon slices, if desired. Makes 6 servings.

FISH FILLETS LOUISIANA:   Beat 1 egg; add 1/4 tsp salt, 1 tsp curry powder, 1 Tbsp chopped parsley, 1 cup flaked salmon (a 7 3/4 ounce can) and 1 1/2 cups cooked rice. Mix lightly. Spread on 3 fish fillets. Top with 3 more fish fillets. Tie securely with string. Place in a greased shallow baking dish; dot with 3 Tbsp butter. Pour 1 cup milk into baking dish. Bake in a 350 degree oven for 30 minutes.  Makes 6 servings.

BROILED SALMON STEAKS: Grease broiler pan or line with aluminum foil and grease it. Heat pan in broiler. Wipe 4 salmon steaks, 1 inch thick, with damp clean cloth; sprinkle lightly with salt, pepper and paprika; place on broiler pan. Broil with fish 3 inches away from the heat, turning once, for 8 to 10 minutes, or until fish flakes easily. Place on heated platter; serve with cucumber sauce.  Makes 4 servings.

CUCUMBER SAUCE:
1 cup diced cucumber
water
2 Tbsp butter
2 Tbsp flour
2 tsp lemon juice
1 tsp lemon zest
1 tsp grated onion
1/2 tsp salt
Dash pepper

Cook cucumber in 1/2 cup water until tender; drain, saving cooking water. Melt butter; blend in flour. Measure cooking water; add enough more water to make 1 cup; add to flour mixture. Cook until thickened, stirring constantly. Add remaining ingredients; blend well. Add cooked cucumber. Makes about 2 cups.