Swordfish with Grapefruit and Rosemary Butter

1. 1

   Season fish with salt and pepper.

2. 2

   Melt 1 tablespoon butter in heavy medium skillet over medium heat.

3. 3

   Add fish and cook until just opaque, about 9 minutes per inch of thickness, turning once.

4. 4

   Transfer fish to warm platter.

5. 5

   Tent with foil to keep warm.

6. 6

   Pour off all but film of butter from skillet.

7. 7

   Add shallots and rosemary and stir over medium heat until shallots soften, about 2 minutes.

8. 8

   Add grapefruit juice.

9. 9

   Increase heat and bring to boil, scraping up any browned bits.

10. 10

    Add any juices from the fish platter.

11. 11

    Boil until sauce is syrupy, 5 to 8 minutes.

12. 12

    Remove from heat and swirl in 2 tablespoons butter, 1 tablespoon at a time.

13. 13

    Season sauce with salt and pepper.

14. 14

    Spoon over fish.

15. 15

    Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.