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Swordfish with Grapefruit and Rosemary Butter



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Swordfish with Grapefruit and Rosemary Butter

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Season fish with salt and pepper. Melt 1 tb butter in heavy medium skillet
over medium heat. Add fish and cook until just opaque, about 9 minutes per
inch of thickness, turning once. Transfer fish to warm platter. Tent with
foil to keep warm.

Pour off all but film of butter from skillet. Add shallots and rosemary and
stir over medium heat until shallots soften, about 2 minutes. Add
grapefruit juice. Increase heat and bring to boil, scraping up any browned
bits. Add any juices from the fish platter. Boil until sauce is syrupy, 5
to 8 minutes. Remove from heat and swirl in 2 tb butter, 1 tb at a time.
Season sauce with salt and pepper. Spoon over fish. Garnish with parsley.



Ingredients:

Typed by Manny Rothstein
2 6-oz swordfish steaks -- 1
To 1 1/2 inchs thi
Salt and ground pepper
1 tb Butter
-----ROSEMARY BUTTER SAUCE--
2 Shallots -- minced
1 ts Dried rosemary -- crumbled
3/4 c Fresh grapefruit juice
2 tb (1/4 stick) unsalted butter
Fresh parsley sprigs

Serves:

2 Servings

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