Grilled Swordfish With Rosemary-White Wine Sauce
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
36
Spice
48
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Olive Oil2.5 tsps
Rosemary (chopped fresh)6 tbsps
Shallot (minced)6 tbsps
White Wine (dry)3 tbsps
Lemon Juice (fresh)Directions:
1
Season with salt and pepper
2
Prepare barbecue (medium-high heat)
3
Brush fish with oil
4
Sprinkle with 2 teaspoons rosemary
5
Season with salt and pepper
6
Combine shallots, wine and lemon juice in small saucepan
7
Boil until liquid is reduced to 2 tablespoons, about 5 minutes
8
Remove from heat
9
Add remaining rosemary
10
Add 1 piece of butter; whisk until melted
11
Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next
12
Remove from heat
13
Season with salt and pepper
14
Meanwhile, grill fish until opaque in center, about 3 minutes per side
15
Serve with rosemary-white wine sauce
16
Prepare barbecue (medium-high heat)
17
Brush fish with oil
18
Sprinkle with 2 teaspoons rosemary
19
Combine shallots, wine and lemon juice in small saucepan
20
Boil until liquid is reduced to 2 tablespoons, about 5 minutes
21
Remove from heat
22
Add remaining rosemary
23
Add 1 piece of butter; whisk until melted
24
Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next
25
Remove from heat
26
Season with salt and pepper
27
Meanwhile, grill fish until opaque in center, about 3 minutes per side
28
Serve with rosemary-white wine sauce