Recipe By : Molto Mario MB1D26
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 Pound swordfish, center cut -- sliced
1/8Th-Inch Thick On Slicer
or by fish monger in 4 pieces
2 Large leeks, darkest green removed
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 T
2 Teaspoons black mustard seeds
Zest and segments of one pink grapefruit -- for
garnish
1 Tablespoon lemon juice
Preheat oven to 450 degrees F.
Place swordfish paillard on 4 separate 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
plate 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.
