Keep in mind too that Canal House's cookbooks are based on seasonal fare and this particular cookbook (volume number 4) came out last summer. I was looking for something lighter for lunch, but we were also lucky as the asparagus was looking really good this week and worked very well with the lemon-butter sauce.
Swordfish with Lemon-Butter Sauce
For the Lemon-Butter Sauce:
2 large egg yolks
8 Tablespoons (1 stick) cold Irish butter, cut into 8 pieces
1 Tablespoon lemon juice
For the fish:
1 1/2 pounds swordfish (or whatever kind you want), cut into four pieces
Fresh tarragon leaves, choppedFresh chives, minced
Whisk together the egg yolks and 1 tablespoon water in a medium saucepan. Cook over low heat, whisking continuously so the yolk won't scramble. Add the butter one tablespoon at a time before adding the next one. If the sauce separates, remove it from heat and add the next tablespoon of butter and it should come back together. Once all the butter has been incorporated, remove from heat and whisk in the lemon juice. Season with salt. Keep the sauce warm by setting the pan in a larger pan of hot water.