Lake trout swordfish with rosemary butter

Yield: 4 servings

Measure Ingredient
4 Lake trout steaks; 3/4" to 1" thick
Salt and pepper
1 tablespoon Butter
2 Shallots; minced or
1 small Onion; chopped and
1 clove Garlic; minced
1 teaspoon Dried rosemary; crumbled
2 tablespoons Lemon juice
2 tablespoons Butter
Fresh parsley sprigs

Season fish with salt and pepper. Melt 1 tbsp butter in a heavy medium skillet over medium heat. Add fish and cook until just opaque, about 8-10 min, turning once. Transfer fish to warm platter and hold in a low 250 F oven.

Add shallots and rosemary to the pan and stir fry over medium heat until shallots soften, about 2 minutes. Add lemon juice. Increase heat and bring to boil, scraping up any browned bits. Add any juices from the fish platter. Boil until the sauce is reduced and thickened, 5 to 8 minutes. Remove from heat and swirl in 2 tb butter. Season sauce with salt and pepper. Spoon over fish. Garnish with parsley.

Variations: Other herbs can be used in place of rosemary; tarragon is especially good. Omit the herbs and increase the garlic to 2-3 cloves. Sub dill for parsley. Add a drop of two of bottle hot sauce or a pinch of cayenne to the herb butter with the lemon juice. Add anchovies to the shallots and capers with the final butter swirl.

Jim Weller

Submitted By JIM WELLER On 12-27-95

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