This is a great way to make swordfish when the grill is not an option.

Serves 4.

Ingredients

4 swordfish steaks, 3/4-inch thick
Salt and pepper to taste
2 Tbsp olive oil
2 -3 shallot minced
2 handfuls cherry tomatoes, halved
1/2 cup sour cream, drained of excess liquid
2 Tbsp Dijon mustard
2 Tbsp. capers, rinsed

Directions

1. Preheat oven to 400 degrees
2. Pat fish dry with paper towels; season with salt and pepper.
3. Heat oil in 12-inch nonstick skillet (such as a cast iron) over medium-high heat.
4. Cook fish until golden brown - about 3 minutes per side.
5. Transfer fish to baking tray and place in oven until sauce is done or about 5 minutes

6. Add shallot to now empty skillet; cook until softened, about 3 minutes.
7. Stir in tomatoes, cook until just softened, about 1 minute.

8. Stir in sour cream, mustard and capers; cook until slightly thickened.
9. Season with salt and pepper to taste.

10. Top fish with sauce, sprinkle with tarragon and serve.