ROSEMARY SWORDFISH WITH TOMATO BEURRE BLANC

Seafood

Ingredients

The Fish:

2 tablespoons olive oil

2-pounds swordfish steaks

3 tablespoons fresh rosemary, leaves stemmed and chopped

1-2 teaspoons salt

1 teaspoon black pepper

The Tomato Beurre Blanc:

1 stick cold butter, cut into 8 pats

½ cup white wine

2 tablespoons lemon juice

6 large garlic cloves, chopped

3 cups cherry or grape tomatoes, cut in half

½ teaspoon salt

¼ teaspoon black pepper

Instructions

Heat the olive oil in a large deep skillet over medium high heat. Rub the swordfish steaks on both sides with the rosemary, salt, and pepper. Place the seasoned fish in the hot pan and sear on each side for 2-3 minutes until golden and a fork slides easily in and out of the center of each steak. Remove to a plate and tent with foil to keep warm while you make the sauce

To the pan drippings from the swordfish, add 4 pats of the butter, wine, and garlic and cook over medium high heat, stirring as butter melts. Cook for 3 minutes letting the sauce lightly boil and reduce. Add the tomatoes, salt, and pepper to the pan and cook for another 3 minutes, letting the sauce reduce. Turn off the heat and stir in the remaining 4 pats of cold butter creating a silky sauce.

Serve the swordfish over rice, topped with the tomato beurre blanc.