2)Rinse “fish of the day” under cold water, drain and blot dry. Brush fish on both sides with the oil. season with lemon juice, salt and pepper.
3)Combine rosemary (rosemario), wine and garlic in a blender and process until a smooth puree forms. transfer to a small heavy saucepan and stir in cream. Bring to a simmer over medium heat, be careful because the cream can boil over very rapidly. Reduce by half, about 15 minutes, stirring frequently. Whisk in butter and lemon juice, when the butter is incorporated into the cream mixture remove from heat and season with salt and pepper. cover and keep warm.
4)Grill your fish filets to desired temperature, when fish just starts to fully flake is about right. Remove from heat.
5) Spoon sauce over pasta, add steamed buttered vegetables to plate, top with grilled fish of the day and serve.
You can also substitute any fresh fish of the day. My favorites are: Tuna, Thresher Shark, Swordfish, Sea Bass, Talipia, Striped Bass but go ahead and use your favorite.
Serve on a bed of fetticini, linguini, or penne pasta.