Swordfish Paillard with Leeks and Grapefruit
Nutrition
Calories: 372 kcalCarbohydrates: 16 gProtein: 27 gFat: 30 gSaturated Fat: 9 gCholesterol: 43 mgSodium: 106 mgFiber: 5 gSugar: 7 gVitamin A: 8.45 IUCalcium: 36 mgIron: 7 mg
Ingredients
- 12 oz center cut swordfish cut into 4 1/8-inch-thick scallops on slicer or by fishmonger
- 2 each leeks white part cut into 4-inch julienne strips
- 1 each pink grapefruit
- 1 tsp dijon mustard
- 6 tbsp extra-virgin olive oil
- 2 tsp black mustard seeds
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 450° F.
- Place the swordfish paillards on 4 individual ovenproof plates, cover with plastic, and refrigerate. Bring about 2 quarts of water to a boil, add about 1 tbsp salt, and set up a handy ice bath.
- Drop the julienned leeks into the boiling water and cook until tender, about 1 minute. Remove the leeks and plunge into the ice bath to cool, about 1 minute. Drain well and set aside.
- Remove the zest from the grapefruit with a zester or a sharp knife, then cut off any remaining skin and pith. Holding the grapefruit over a bowl to catch any juice, cut between the membranes to free the individual segments.
- In a small mixing bowl, whisk together half the grapefruit zest, the grapefruit juice, mustard, 1/4 cup of the olive oil, and the mustard seeds.
- Remove the swordfish from the refrigerator and uncover. Place in the oven, plates and all, and cook 30 to 45 seconds, until fish is just opaque.
- Dress the leeks with the remaining 2 tablespoons oil and the lemon juice and make a pile in the center of paillard. Arrange 3 grapefruit segments on each plate and sprinkle with the remaining zest. Drizzle with the sauce and serve.