← All recipes

Swordfish Paillard With Leeks And Grapefruit

Swordfish Paillard With Leeks And Grapefruit comes together with Swordfish Center Cut Sliced, Extra Virgin Olive Oil Plus T, and Lemon Juice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 lb
• 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   Place swordfish paillard on 4 separate plates, cover each with plastic and place in refrigerator.

2. 2

   Bring 2 quarts water to boil, add 1 tablespoon salt and set up a handy ice bath in an 8-quart mixing bowl.

3. 3

   Drop leek julienne into boiling water and cook until tender, about 1 minute.

4. 4

   Remove leeks and plunge into ice bath to cool, about 1 minute.

5. 5

   Remove from ice bath, drain well and set aside.

6. 6

   In a small mixing bowl, stir together grapefruit zest and juice, mustard, olive oil and mustard seeds until lightly emulsified.

7. 7

   Remove swordfish plate from refrigerator and uncover.

8. 8

   Place in preheated oven and cook 30 to 45 seconds, until just opaque.

9. 9

   Remove and place on counter.

10. 10

    Place 3 grapefruit segments on each plate and sprinkle with zest.

11. 11

    Drizzle with sauce and serve warm.