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Swordfish With Grapefruit And Rosemary Butter

Swordfish With Grapefruit And Rosemary Butter is a fish recipe made with Typed By Manny Rothstein, Swordfish Steaks, and Salt And Ground Pepper. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1
• 2
• 1

Method (preview)

1. 1

   Season fish with salt and pepper.

2. 2

   Melt 1 tb butter in heavy medium skillet over medium heat.

3. 3

   Add fish and cook until just opaque, about 9 minutes per inch of thickness, turning once.

4. 4

   Transfer fish to warm platter.

5. 5

   Tent with foil to keep warm.

6. 6

   Pour off all but film of butter from skillet.

7. 7

   Add shallots and rosemary and stir over medium heat until shallots soften, about 2 minutes.

8. 8

   Add grapefruit juice.

9. 9

   Increase heat and bring to boil, scraping up any browned bits.

10. 10

    Add any juices from the fish platter.

11. 11

    Boil until sauce is syrupy, 5 to 8 minutes.

12. 12

    Remove from heat and swirl in 2 tb butter, 1 tb at a time.

13. 13

    Season sauce with salt and pepper.

14. 14

    Spoon over fish.

15. 15

    Garnish with parsley.

16. 16

    This book is a collection of recipes taken from "The Weekday

17. 17

    Cook" column in "Bon Appetit". The recipes were published in the months when the featured ingredients were best. This recipe is for March.