Ingredients
- 4 6-ounce swordfish steaks, 1 to 1½-inches thick
- 2 tablespoons olive oil
- 2½ teaspoons rosemary fresh, chopped
- 6 tablespoons shallots minced
- 6 tablespoons white wine dry
- 3 tablespoons lemon juice fresh
- ½ cup butter chilled, cut into 8 pieces
Instructions
- Prepare barbecue (medium-high heat).
- Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
- Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to 2 tablespoons, about 5 minutes. Remove from heat.
- Add remaining rosemary.
- Add 1 piece of butter; whisk until melted.
- 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.
- Season with salt and pepper.
- Meanwhile, grill fish until opaque in center, about 3 minutes per side.
- Serve with rosemary-white wine sauce.
Recipe Notes
June 11, 2004
Delicious! Bon Appétit/April 1996
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