Broiled Swordfish With Roasted Red Pepper Sauce

• 1 Tbsp unsalted butter
• 2 cloves garlic, peeled and chopped
• 1 tsp salt, divided
• 1 cup dry white wine
• 1/2 cup roasted red bell pepper, chopped
• 1/2 tsp paprika
• 1/4 cup heavy cream
• 4 swordfish steaks (about 1 1/2 lbs)
• 1 large garlic clove, halved
• Vera Jane's Extra-Virgin Olive Oil
• 1/4 tsp black pepper
• 1 Tbsp fresh dill, chopped
• 1 lemon, cut into 4 wedges

Directions:

Melt butter over medium heat in a small saucepan. Sauté chopped garlic until fragrant, about 1 minute; season with half the amount of salt. Add wine and bell pepper. Bring to a low boil over medium-high heat, and cook until liquid is almost totally evaporated, about 10 minutes. Transfer to a blender, add paprika, and process until smooth. Transfer back to saucepan, stir in heavy cream, and hold over low heat. Do not boil.

Rub swordfish all over with halved garlic. Brush with olive oil, and season with pepper and remaining salt. Place on broiler pan, and cook 4 inches from heat for 5 minutes. Turn and broil another 3 to 4 minutes.

Pour sauce over fish, and sprinkle with dill. Serve with a fresh squeeze of lemon juice.

Makes 4 servings

Per serving: 350 calories (43% calories from fat); 16g total fat; 8g saturated fat; 99mg cholesterol; 855mg sodium; 4g total carbohydrates; 35g protein