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
juice. Increase heat and bring to boil, scraping up any browned bits. Add
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
salt and pepper. Spoon over fish. Garnish with parsley.
Source: "The Weekday Cook, Bon Appetit Fast & Easy Favorites". Pub 1989.
book is a collection of recipes taken from "The Weekday Cook" column in
Appetit". The recipes were published in the months when the featured
ingredients were best. This recipe is for March.
Thursday, August 14 2014