Typed by Manny Rothstein
      2    6-oz swordfish steaks -- 1

           To 1 1/2 inchs thi
           Salt and ground pepper
      1 tb Butter

           -----ROSEMARY BUTTER SAUCE--
      2    Shallots -- minced

      1 ts Dried rosemary -- crumbled

    3/4 c  Fresh grapefruit juice

      2 tb (1/4 stick) unsalted butter

           Fresh parsley sprigs
  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 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     :