I think I'll start with this easy swordfish dish.
I had a dish like this once at a place called Jazz de Opus in Portland in the 90's. That was back when they had a great chef. I think they're closed now... but anyway. They simply pan seared swordfish in butter & olive oil, seasoned with salt & pepper - then made a simple sauce to go over with butter, a little bit of stock, and dijon mustard. The combination of flavors go very well with swordfish. Remember to cook the fish medium-rare, as overcooked swordfish is tough as a boot.