Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Season fish with salt and pepper. Melt 1 tb butter in heavy medium
skillet over medium heat. Add fish and cook until just opaque, about
9 minutes per inch of thickness, turning once. Transfer fish to warm
platter. Tent with foil to keep warm.

Pour off all but film of butter from skillet. Add shallots and
rosemary and stir over medium heat until shallots soften, about 2
minutes. Add grapefruit juice. Increase heat and bring to boil,
scraping up any browned bits. Add any juices from the fish platter.
Boil until sauce is syrupy, 5 to 8 minutes. Remove from heat and
swirl in 2 tb butter, 1 tb at a time. Season sauce with salt and
pepper. Spoon over fish. Garnish with parsley.

Source: "The Weekday Cook, Bon Appetit Fast Easy Favorites". Pub
1989. This book is a collection of recipes taken from "The Weekday
Cook" column in "Bon Appetit". The recipes were published in the
months when the featured ingredients were best. This recipe is for
March.

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