Grilled Swordfish with Rosemary-White Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 6-ounces swordfish steaks (each 1 to 1 1/2 inches thick) |
2 tablespoons olive oil |
2 1/2 teaspoons chopped fresh rosemary |
6 tablespoons minced shallots |
6 tablespoons dry white wine |
3 tablespoons fresh lemon juice |
1/2 cup (1 stick) chilled butter, cut into 8 pieces |
Directions:
1. Prepare barbecue (medium-high heat). Brush fish with oil. Sprinkle with 2 teaspoons rosemary. Season with salt and pepper.
2. 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.
3. Meanwhile, grill fish until opaque in center, about 3 minutes per side. Serve with rosemary-white wine sauce.
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