ROSEMARY SWORDFISH WITH TOMATO BEURRE BLANC
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 butter
½ cup white wine
6 large garlic cloves, chopped
3 cups cherry or grape tomatoes, cut in half
½ teaspoon salt
¼ teaspoon black pepper
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 the butter, wine, and garlic in a large saucepan 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.
Serve the swordfish over rice, topped with the tomato beurre blanc.