Rosemary White Wine Swordfish

• 4 swordfish fillets, 1 1/2 inch thick
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, minced
• 1 tablespoon parsley
• 1/4 cup shallot, minced
• 1/3 cup dry white wine
• 3 tablespoons lemon juice
• 2 tablespoons fresh lemon zest, grated
• 1/2 cup butter, cut into pieces
• 4 sprigs rosemary

1. In a sauce pan combine parsley, shallots, wine and lemon juice. Bring to boil and reduce to about 3 tablespoons.
2. Add 1/2 tsp of minced rosemary and lemon zest.
3. Reduce heat to low and add butter a piece at a time, and whisk to combine well.
4. Remove from heat and add salt and pepper to taste. Keep warm.
5. Sprinkle swordfish fillets with remaining minced rosemary, salt and pepper.
6. Grill, over medium heat, about 3-4 minutes per side. Remove from grill and let set several minutes.
7. To plate fish, smear a bit of sauce in center of each plate. Place fillet on top, then drizzle more sauce on top. Serve with a sprig of rosemary as garnish.

swordfish fillets, olive oil, fresh rosemary, parsley, shallot, white wine, lemon juice, lemon zest, butter, rosemary

Taken from www.food.com/recipe/rosemary-white-wine-swordfish-142650 (may not work)