2 lb swordfish steak, cut about 1 inch thick
1/3 cup butter or margarine, divided
1-1 1/2 tablespoon ﬂour
1/4 teaspoon salt
Few drop: Tabasco
3/4 cup white Tokay wine
3/4 cup whipping cream
1 tablepoon lemon juice
1 cup seeded, halved Tokay grapes
 Brown swordﬁsh steak on both sides in 14 cup of the butter or margarine. Lower heat to medium; cover; cook 15 minutes or until ﬁsh flakes easily with a fork but is still moist.
 Meanwhile, melt remaining butter or margarine; blend in ﬂour, salt and Tabasco. Add wine and cream; stir over low heat until smooth and thickened. Cook 5 minutes longer. Remove from heat; stir in lemon juice and a little sugar to taste. Add grapes. Serve with the swordﬁsh using some as a garnish, with additional clusters of grapes and sprigs of watercress.
Makes 6 servings.