GRILLED SWORDFISH WITH ROSEMARY-WHITE WINE SAUCE

Servings: 4

Ingredients

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

Preparation

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