Swordfish With Grapefruit And Rosemary Butter

When our inequity had come to its full height, and it was clear beyond all mistaking that retribution in the form of punishment and death must be looked for, the hour arrived in which God had determined to make known from then onwards His loving-kindness and His power. How surpassing is the love and tenderness of God! In that hour, instead of hating us and rejecting us and remembering our wickedness against us, He showed how long-suffering He is. He bore with us, and in pity He took our sins upon Himself. He gave His own Son as a ransom for us – the holy for the wicked, the sinless for sinners, the just for unjust, the incorrupt for the corrupt, the immortal for the mortal. For was there, indeed, anything except His righteousness that could have availed to cover our sins? In whom could we, in our lawlessness and ungodliness, have been made holy, but in the Son of God alone? O sweet exchange! O unsearchable working! O benefits unhoped for! – that the wickedness of multitudes should thus be hidden in the One holy, and the holiness of One should sanctify the countless wicked!

Unknown Author

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	T	Butter
		ROSEMARY BUTTER SAUCE
2		Shallots, minced
1	t	Dried rosemary, crumbled
3/4	c	Fresh grapefruit juice
2	T	1/4 stick unsalted butter
		Fresh parsley sprigs
1989		is book is a collection of recipes taken from "The, is book is a collection of recipes taken from "The Weekday

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
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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 482 Calories From Fat: 156 Total Fat: 17.8g Cholesterol: 45.8mg Sodium: 52.1mg Potassium: 1484.9mg Carbohydrates: 77.1g Fiber: <1g Sugar: 10.4g Protein: 10.7g