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-=> Bill Swisher wrote to Nancy Backus <=-

 BS>  I'm back so you guys are agin subjected to abuse.

That's a two-edged sword, sport.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Swordfish w/Grapefruit & Rosemary Butter
 Categories: Seafood, Citrus, Condiments
      Yield: 2 Servings
 
      2    (6 oz) swordfish steaks; 1"
           - to 1 1/2" thick
           Salt & ground pepper
      1 tb Butter

MMMMM---------------------------SAUCE--------------------------------
      2    Shallots; minced
      1 ts Dried rosemary; crumbled
    3/4 c  Fresh grapefruit juice
      2 tb 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 a film of butter from skillet. Add
  shallots and rosemary and stir over medium heat 'til
  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.
  
  Typed by Manny Rothstein
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Want a friend in Washington? Get a dog." -- Harry S. Truman

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