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Swordfish Paillard with Leeks and Grapefruit















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium


¾ Pound swordfish steaks
sliced 1/8 inch thick
2 each leeks
large, darkest green part removed, cut into 4inch julienne
1 x grapefruit
zest and juice of
1 teaspoon dijon mustard
¼ cup olive oil, extra-virgin
plus 2 tablespoons
2 Teaspoons mustard seeds, black
1 x grapefruit
zest and segments of, for garnish
1 tablespoon lemon juice


Preheat oven to 450℉ (230℃).

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 120102% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 3%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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