Swordfish Steak With Rosemary
|Swordfish steak||1 (2 inches thick)|
|Dried rosemary||2 Teaspoon|
|Olive oil||1 Teaspoon|
|White wine||1⁄4 Cup (4 tbs)|
1. Dredge the steak with the flour. Press the rosemary into the fish and brush with oil.
2. Heat five tablespoons of the butter in a skillet, add the fish and cook, turning once, until the fish flakes easily when tested with a fork, about fifteen minutes. Sprinkle with salt and remove the fish to a hot platter.
3. Add the wine and remaining butter to the pan and heat. Pour over and around the fish.