Grilled Swordfish With Roasted Garlic Sauce

• heads garlic↗2

  medum size

• reduced-sodium chicken broth↗1⁄2 cup
• dried tarragon2 teaspoons

  divided

• swordfish steaks4

  (6 ounce)

• pepper↗1⁄2 teaspoon

  (to taste)

• salt↗

  to taste

• unsalted butter↗2 teaspoons
• fresh lemon juice↗2 -3 tablespoons
• lemon wedge

  (optional)

Step-by-step instructions

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.