Name: Swordfish with Grapefruit and Rosemary Butter
Ingredients: 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

It is the Holy Spirit who is causing you to persevere. In those times when you are lazy and have no enthusiasm for any Spiritual Discipline, or when you haven’t practiced a particular Discipline as you habitually do, it is the Holy Spirit who prompts you to pick it up in spite of your feelings. Left to yourself you would have forsaken these means of sustaining grace long ago, but the Holy Spirit preserves you by granting to you the grace to persevere in them.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Seafood, Fruits		Bon app, Fish	2	Servings

INGREDIENTS

		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

INSTRUCTIONS

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.
Recipe By     :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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