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.