Grilled Swordfish with Rosemary-White Wine Sauce

1. 1

   Prepare barbecue (medium-high heat).

2. 2

   Brush fish with oil.

3. 3

   Sprinkle with 2 teaspoons rosemary.

4. 4

   Season with salt and pepper.

5. 5

   Combine shallots, wine and lemon juice in small saucepan.

6. 6

   Boil until liquid is reduced to 2 tablespoons, about 5 minutes.

7. 7

   Remove from heat.

8. 8

   Add remaining rosemary.

9. 9

   Add 1 piece of butter; whisk until melted.

10. 10

    Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next.

11. 11

    Remove from heat.

12. 12

    Season with salt and pepper.

13. 13

    Meanwhile, grill fish until opaque in center, about 3 minutes per side.

14. 14

    Serve with rosemary-white wine sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.