French in a Flash: Swordfish Paillard with Citrus Salad

Name: French in a Flash: Swordfish Paillard with Citrus Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 113 grams mixed baby spinach and baby arugula salad; 1 blood orange; 1 fennel bulb, thinly sliced; 1 clove garlic; 1 grapefruit; 4 servings Kosher salt; 59 milliliters fresh lemon juice; 40 oil-cured black olives; 118 milliliters olive oil, divided; 4 servings Freshly cracked black pepper; 680 grams fillets swordfish

The recipe French in It is a good option if you're following a gluten free, dairy free, and primal diet. If you have freshly cracked pepper, blood orange, olive oil, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Cut the skin off the fish fillets, and butterfly them.

Ingredients you will need

Fish Fillets

Place each fillet between 2 large sheets of plastic wrap, and pound fish to between 1/4- and 1/2-inch thin with rolling pin.

Ingredients you will need

Fish

Wrap

Equipment you will use

Plastic Wrap

Rolling Pin

Place fish in baking dish with 1/4 cup olive oil, and season with salt and pepper. Preheat panini press or two-sided grill press to its highest heat setting.

Ingredients you will need

Salt And Pepper

Olive Oil

Fish

Equipment you will use

Panini Press

Baking Pan

Grill

Zest orange and reserve. Segment orange and grapefruit. Wring out juice from what is left of orange and reserve. Toss orange and grapefruit segments with spinach and arugula salad, black olives, and fennel.

Ingredients you will need

Black Olives

Grapefruit

Arugula

Spinach

Fennel

Orange

Juice

Whisk together orange juice and zest, lemon juice, remaining 1/4 cup olive oil, and salt and pepper until emulsified. Toss salad with dressing and set aside.

Ingredients you will need

Salt And Pepper

Orange Juice

Lemon Juice

Olive Oil

Equipment you will use

Whisk

Once grill press is hot, grill fish, one fillet at a time, until fish is opaque, and just beginning to color, about 1 minute. Set aside, and repeat with remaining fish fillets.

Ingredients you will need

Fish

Equipment you will use

Grill

Cut clove of garlic in half, and while fish is hot, rub each fillet very gently with cut edge of garlic clove.

Ingredients you will need

Garlic

Clove

Fish

Dry Seasoning Rub

Place fish on large platter and top with salad.

Ingredients you will need

Fish

Serve immediately.

Equipment

Ingredients

Servings:

113grams

mixed baby spinach and baby arugula salad 1

blood orange 1

fennel bulb, thinly sliced 1clove

garlic 1

grapefruit 4servings

Kosher salt 59milliliters

fresh lemon juice 40

oil-cured black olives 118milliliters

olive oil, divided 4servings

Freshly cracked black pepper 680grams

fillets swordfish

Recommended wine: Bordeaux, Champagne, White Burgundy

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Larroque Bordeaux Superieur with a 4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.