Swordfish with Grapefruit & Rosemary Butter
Submitted by wicksy
Pan-seared swordfish steaks topped with a silky grapefruit and rosemary butter sauce made from reduced grapefruit juice, shallots, and fresh rosemary. A bistro-worthy dinner for two in 45 minutes.
YIELD
2 servingsPREP
15 minCOOK
30 minREADY
45 minThis is date night in a skillet. Thick swordfish steaks get a gorgeous sear in butter, then rest under foil while you build a sauce in the same pan that’s worth every second of effort.
Minced shallots and crumbled rosemary soften in the pan drippings before a generous pour of grapefruit juice hits the heat. As it reduces to a glossy syrup, all those browned bits on the bottom dissolve into the sauce. A final swirl of cold butter makes it rich and velvety.
Spooned over the fish and finished with fresh parsley, this is the kind of meal that feels like a splurge but only takes 45 minutes and a single pan.
Chef Tips
- Use thick-cut steaks (1 ½ inches) and cook by the Canadian rule: 9 minutes per inch of thickness, flipping once. This keeps the center juicy.
- Swirl the finishing butter in off the heat, one tablespoon at a time. If the pan is too hot, the butter will break instead of emulsifying into a smooth sauce.
- Fresh grapefruit juice makes a noticeable difference over bottled. You’ll need about one large grapefruit for ¾ cup.
Ingredients
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.
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