Try this Swordfish with Grapefruit and Rosemary Butter recipe, or contribute your own.
Suggest a better descriptionSeason 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 :
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 188 | ||
Calories from Fat: 156 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 120.9mg | 4 % | |
Potassium 146.8mg | 4 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.2g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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