Swordfish with Grapefruit & Rosemary Butter
Yield
2 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
swordfish steaks
1 1/2 inchs thick |
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
butter
|
|
| Rosemary butter sauce | |||
| 2 | each |
shallots
minced |
*
|
| 5 | ml |
rosemary leaves
crumbled |
|
| 177 | ml |
grapefruit juice
|
|
| 3E+1 | ml |
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.
