Swordfish Paillard with Leeks and Grapefruit

TOTAL TIME: 50 min
Prep: 40 min
Inactive Prep: --
Cook: 10 min
YIELD: 4 servings
LEVEL: --

ingredients

  • 3/4 pounds swordfish, center cut, sliced 1/8th-inch thick on slicer or by fish monger in 4 pieces
  • 2 large leeks, darkest green (top 3 inches) removed, remainder cut into 4-inch julienne
  • Zest and juice of one pink grapefruit
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil plus 2 tablespoons
  • 2 teaspoons black mustard seeds
  • Zest and segments of one pink grapefruit
  • 1 tablespoon lemon juice
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat oven to 450 degrees F.

Place swordfish paillard on 4 separate ovenproof plates, cover each with plastic and place in refrigerator. Bring 2 quarts water to boil, add 1 tablespoon salt and set up a handy ice bath in an 8-quart mixing bowl. Drop leek julienne into boiling water and cook until tender, about 1 minute. Remove leeks and plunge into ice bath to cool, about 1 minute. Remove from ice bath, drain well and set aside.

In a small mixing bowl, stir together grapefruit zest and juice, mustard, olive oil and mustard seeds until lightly emulsified. Remove swordfish plates from refrigerator and uncover. Place in preheated oven and cook 30 to 45 seconds, until just opaque. Remove and place on counter. Dress leeks with remaining oil and lemon juice and divide among 4 swordfish plates, making a pile in the center of each. Place 3 grapefruit segments on each plate and sprinkle with zest. Drizzle with sauce and serve warm.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.