Swordfish with grapefruit and rosemary butter

2 servings

Ingredients

Quantity Ingredient
Typed by Manny Rothstein
2 6-oz swordfish steaks, 1 to 1 1/2 inchs thick
Salt and ground pepper
1 tablespoon Butter
2 Shallots, minced
1 teaspoon Dried rosemary, crumbled
¾ cup Fresh grapefruit juice
2 tablespoons (1/4 stick) unsalted butter
Fresh parsley sprigs

Directions

ROSEMARY BUTTER SAUCE

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.

Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989. This book is a collection of recipes taken from "The Weekday Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for March. Submitted By MANNY ROTHSTEIN On 06-15-95

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