Swordfish Paillard with Leeks & Grapefruit
Yield
4 servingsPrep
25 minCook
5 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.8 | 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 |
*
|
| 5 | ml |
dijon mustard
|
|
| 59 | ml |
olive oil, extra-virgin
plus 2 tablespoons |
|
| 2 | Teaspoons |
mustard seeds, black
|
*
|
| 1 | x |
grapefruit
zest and segments of, for garnish |
*
|
| 15 | ml |
lemon juice
|
|
Directions
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.
