Swordfish Poached In Grapefruit Juice

By á-170456

Ingredients

• 1 pink grapefruit
• 2 cups grapefruit juice
• 1 cup water
• Salt to taste
• Freshly-ground black pepper to taste
• 4 swordfish steaks - (6 oz ea)
• 5 tablespoons butter
• 2 tablespoons minced chives

Details

Servings 4

Preparation

Step 1

Grate grapefruit for 2 teaspoons zest; set zest aside. Peel grapefruit, remove sections and set aside.

Bring grapefruit juice, water, and salt and pepper to taste to boil in covered 9-inch heavy non-aluminum skillet. Reduce heat to medium-low and add fish. Replace lid and simmer 1 minute, then remove skillet from heat and steep swordfish, covered, 6 minutes.

Pour about 2/3 of cooking liquid into another saucepan. Boil over high heat until reduced by about 2/3. Liquid will become thick and syrupy. Remove from heat, add zest and whisk in butter, 1 tablespoon at a time. Stir in chives.

Arrange swordfish steaks on platter, pour over sauce and garnish with grapefruit sections. Serve immediately.

This recipe yields 4 servings.

Each serving: 361 calories; 344 mg sodium; 92 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 30 grams protein; 0.18 gram fiber.