| DIRECTIONS: |
| 1 |
 |
Lightly oil grill grate and preheat to medium-high. |
| 2 |
|
Cut off pointed end of garlic bulbs; place garlic on piece of heavy duty foil and wrap to seal in pouch. |
| 3 |
|
Place garlic on grill rack and cover; grill 30-35 minutes or until fork tender. |
| 4 |
|
Cool 5 minutes and squeeze pulp from garlic; mince and set aside. |
| 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 |
|
Melt butter in separate skillet over medium-high heat. |
| 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 |
|
Meanwhile, rinse and pat dry swordfish with paper towels. |
| 9 |
|
Sprinkle fish evenly with pepper and salt to taste. |
| 10 |
|
Grill fish 5 minutes on each side, or until fish flakes when tested with a fork. |
| 11 |
|
Transfer fish to serving dish and serve with reserved garlic sauce. |
