Lake Trout Swordfish With Rosemary Butter Recipe

Lake Trout Swordfish With Rosemary Butter Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
4: Lake trout steaks,
1 centiliter: Garlic, minced
-3/4: " to 1" thick,
1 tsp: Dried rosemary, crumbled
Salt and pepper,
2 tbsp: Lemon juice,
1 tbsp: Butter,
2 tbsp: Butter,
2: Shallots, minced or
Fresh parsley sprigs,
1 small: Onion, chopped and

Directions:

Season fish with salt and pepper. Melt 1 tbsp butter in a heavy medium
skillet over medium heat. Add fish and cook until just opaque, about
8-10 min, turning once. Transfer fish to warm platter and hold in a
low 250 F oven.

Add shallots and rosemary to the pan and stir fry over medium heat
until shallots soften, about 2 minutes. Add lemon juice. Increase
heat and bring to boil, scraping up any browned bits. Add any juices
from the fish platter. Boil until the sauce is reduced and thickened,
5 to 8 minutes. Remove from heat and swirl in 2 tb butter. Season
sauce with salt and pepper. Spoon over fish. Garnish with parsley.

Variations: Other herbs can be used in place of rosemary; tarragon is
especially good. Omit the herbs and increase the garlic to 2-3
cloves. Sub dill for parsley. Add a drop of two of bottle hot sauce
or a pinch of cayenne to the herb butter with the lemon juice. Add
anchovies to the shallots and capers with the final butter swirl.

Jim Weller
Submitted By JIM WELLER On 12-27-95


Source from luhu.jp