Swordfish with Grapefruit and Rosemary Butter

Yields:	2 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

Be the first to add a photo of this recipe!

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
3/4	cup	grapefruit juice
2	tablespoons	butter, unsalted
1	x	parsley sprigs	fresh

Directions

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.

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Member Review

Irish Loin Of Pork

This is the most scrumptious pork I have ever eaten. The flavor is out of this world! I served it with the braised celery recipe found at this site and they went great together. I HIGHLY recomend this moist, delicious pork- especially if you want to impress your guests!!