Swordfish with Grapefruit and Rosemary Butter
| Yield: | 2 Servings |
| Categories: | Fish |
| 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 | ts | Dried rosemary -- crumbled |
| 3/4 | c | Fresh grapefruit juice |
| 2 | tb | (1/4 stick) unsalted butter |
| Fresh parsley sprigs |
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