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Ingredients
- 12 oz boneless center-cut swordfish, sliced horizontally into 4 thin slices
- 2 pink grapefruits
- 2 large leeks, white and light green parts only, cut into 4" julienne
- 1 tsp dijon mustard
- 2 tsp black mustard seeds
- 6 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
Details
Servings 4
Preparation
Step 1
Preheat oven to 450.
Place fish paillards on four oven-proof plates and cover with plastic wrap and refrigerate. Grate zest from both grapefruits and reserve. Squeeze juice from 1 grapefruit and set aside. Segment the remaining one.
Bring 2 quarts of water to boil and add 1 tbsp salt. Set up an icebath. Drop leeks into water and cook for 2 minutes, then drain and refresh in the icebath for 1 minute.
In a small bowl, whisk together half of the zest, the grapefruit juice, mustard, seeds, and 1/4 cp of the oil until lightly emulsified.
Uncover fish and cook in the oven until just opaque, about 35-45 seconds. Remove and set aside.
Dress leeks with remaining oil and lemon juice and divide among the fish plates, making a pile in the center. Place 3 fruit segments on each plate and sprinkle with remaining zest. Drizzle with sauce.
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