Grilled Swordfish With Roasted Garlic Sauce

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)

Directions

1. 1

   Lightly oil grill grate and preheat to medium-high.

2. 2

   Cut off pointed end of garlic bulbs; place garlic on piece of heavy duty foil and wrap to seal in pouch.

3. 3

   Place garlic on grill rack and cover; grill 30-35 minutes or until fork tender.

4. 4

   Cool 5 minutes and squeeze pulp from garlic; mince and set aside.

5. 5

   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.

6. 6

   Melt butter in separte skillet over medium-high heat.

7. 7

   Whisk in garlic pulp, remaining tarragon, broth reduction and lemon juice; bring to boiling; reduce heat and keep warm until ready to serve.

8. 8

   Meanwhile, rinse and pat dry swordfish with paper towels.

9. 9

   Sprinkle fish evenly with pepper and salt to taste.

10. 10

    Grill fish 5 minutes on each side, or until fish flakes when tested with a fork.

11. 11

    Transfer fish to serving dish and serve with reserved garlic sauce.