*  Exported from  MasterCook  *
 
               Swordfish With Grapefruit And Rosemary Butter
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Bon app                          Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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       t            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
   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.
   
   Source: “The Weekday Cook, Bon Appetit Fast & Easy Favorites”. Pub 1989.
   This
   book is a collection of recipes taken from “The Weekday Cook” column in
   “Bon
   Appetit”. The recipes were published in the months when the featured
   ingredients were best. This recipe is for March.
   
   Recipe By     :
  
 
 
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