Recipe - Swordfish Paillard With Leeks And Grapefruit

Three fourths pound Swordfish, center cut,
cut or sliced up 1/8ThInch Thick On
Slicer or by fish monger in
4 pieces
2 lg Leeks, darkest green
removed, cut into 4inch
julienne
Zest and juice of one pink
grapefruit
1 teaspoon Dijon mustard
One fourth cup Extra virgin olive oil, plus
2 T
2 teaspoon 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 8quart 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.

Yield: 4 servings

Recipe by: Molto Mario MB1D26 Posted to MCRecipe Digest V1 #624 by Sue
suechef@sover.net on May 29, 1997