Grilled Swordfish With Roasted Garlic Sauce - cooking recipe

Ingredients

2 heads garlic, medum size
1/2 cup reduced-sodium chicken broth
2 teaspoons dried tarragon, divided
4 (6 ounce) swordfish steaks
1/2 teaspoon pepper (to taste)
salt, to taste
2 teaspoons unsalted butter
2 -3 tablespoons fresh lemon juice
lemon wedge (optional)

Preparation

Lightly oil grill grate and preheat to medium-high.
Cut off pointed end of garlic bulbs; place garlic on piece of heavy duty foil and wrap to seal in pouch.
Place garlic on grill rack and cover; grill 30-35 minutes or until fork tender.
Cool 5 minutes and squeeze pulp from garlic; mince and set aside.
On stovetop, in a heavy skillet, bring chicken broth and 1 teaspoons of the tarragon to boiling; lower heat and simmer until mixture is reduced to 1/4 cup.
Melt butter in separte skillet over medium-high heat.
Whisk in garlic pulp, remaining tarragon, broth reduction and lemon juice; bring to boiling; reduce heat and keep warm until ready to serve.
Meanwhile, rinse and pat dry swordfish with paper towels.
Sprinkle fish evenly with pepper and salt to taste.
Grill fish 5 minutes on each side, or until fish flakes when tested with a fork.
Transfer fish to serving dish and serve with reserved garlic sauce.