Grilled Swordfish with Rosemary-White Wine Sauce

Grilled Swordfish with Rosemary-White Wine Sauce
Servings
4
Servings
4
Print Recipe
Grilled Swordfish with Rosemary-White Wine Sauce
Servings
4
Servings
4
Print Recipe
Ingredients
Instructions
  1. Prepare barbecue (medium-high heat).
  2. Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
  3. Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat.
  4. Add remaining rosemary.
  5. Add 1 piece of butter; whisk until melted.
  6. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat.
  7. Season with salt and pepper.
  8. Meanwhile, grill fish until opaque in center, about 3 minutes per side.
  9. Serve with rosemary-white wine sauce.
Recipe Notes

June 11, 2004
Delicious! Bon Appétit/April 1996

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