Grilled Swordfish with Rosemary-White Wine Sauce

• 4 6-ounces swordfish steaks (each 1 to 1 1/2 inches thick)
• 2 tablespoons olive oil
• 2 1/2 teaspoons chopped fresh rosemary
• 6 tablespoons minced shallots
• 6 tablespoons dry white wine
• 3 tablespoons fresh lemon juice
• 1/2 cup (1 stick) chilled butter, cut into 8 pieces

1. Prepare barbecue (medium-high heat).
2. Brush fish with oil.
3. Sprinkle with 2 teaspoons rosemary.
4. Season with salt and pepper.
5. Combine shallots, wine and lemon juice in small saucepan.
6. Boil until liquid is reduced to 2 tablespoons, about 5 minutes.
7. Remove from heat.
8. Add remaining rosemary.
9. Add 1 piece of butter; whisk until melted.
10. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next.
11. Remove from heat.
12. Season with salt and pepper.
13. Meanwhile, grill fish until opaque in center, about 3 minutes per side.
14. Serve with rosemary-white wine sauce.

swordfish, olive oil, rosemary, shallots, white wine, lemon juice, butter

Taken from www.epicurious.com/recipes/food/views/grilled-swordfish-with-rosemary-white-wine-sauce-1661 (may not work)