Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        swordfish or tuna -- fresh or frozen
   3      tablespoons   butter
     1/2  pound         small white onions
   1      cup           Alsatian Riesling wine
   1      teaspoon      salt
   1                    bay leaf
   1      pinch         pepper
   1      pinch         thyme
   1      tablespoon    flour

Preparation:

In Dutch oven or large, heavy saucepan, heat 2 tablespoons butter. Add fish and onions, and cook until fish is well browned on all sides. Add wine, salt, pepper, bay leaf, and thyme. Bring to boil. Cover and simmer for 40 minutes. Remove fish to heated serving dish and keep warm. Work together remaining butter and flour, and add mixture to pan. Cook for a few seconds until sauce thickens. Pour over fish. Serve hot, with boiled potatoes. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin