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Swordfish with Grapefruit and Rosemary Butter

 

17

Yield

2

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free
 

Ingredients

12 ounces swordfish steaks
1 1/2 inchs thick
1 x salt and black pepper
*
1 tablespoon butter
Rosemary butter sauce
2 each shallots
minced
*
1 teaspoon rosemary leaves
crumbled
¾ cup grapefruit juice
2 tablespoons butter, unsalted
1 x parsley sprigs
fresh
*

Directions

Season fish with salt and pepper.

Melt 1 tablespoon 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 tablespoons butter, 1 tablespoon at a time.

Season sauce with salt and pepper.

Spoon over fish. Garnish with parsley.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 282g (9.9 oz)
Amount per Serving
Calories 39654% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 195mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 68g
Vitamin A 17% Vitamin C 50%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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