Swordfish with grapefruit and rosemary butter
Swordfish Rosemary Butter Fish
Last updated 6/12/2012 1:01:39 AM. Recipe ID 24979. Report a problem with this recipe.
Title: Swordfish with grapefruit and rosemary butter
Categories: Bon app, Fish
Yield: 2 Servings
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
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.
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