Swordfish Paillard with Leeks and Grapefruit

Name: Swordfish Paillard with Leeks and Grapefruit
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons black mustard seeds; 1 teaspoon Dijon mustard; 54 milliliters extra virgin olive oil plus 2 tablespoons; 340 grams swordfish, center cut, sliced 1/8th-inch thick on slicer or by fish monger in 4 pieces; 1 Zest and juice of pink grapefruit; 1 Zest and segents of pink grapefruit; 2 larges leeks, darkest green (top 3 inches) removed, remainder cut into 4-inch julienne; 1 Tbsp lemon juice

The recipe Swordfish Paillard with Leeks and Grapefruit can be made in around 50 minutes. One serving contains 280 calories, 18g of protein, and 20g of fat. For $2.32 per serving, you get a main course that serves 4. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. This recipe from Foodnetwork requires mustard seeds, dijon mustard, extra virgin olive oil plus 2 tablespoons, and zest and juice of 1 pink grapefruit. French in a Flash: Swordfish Paillard with Citrus Salad, Baked red mullet with bacon, leeks & grapefruit, and Chicken Paillard are very similar to this recipe.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Place swordfish paillard on 4 separate ovenproof 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.

Ingredients you will need

Swordfish

Water

Leek

Salt

Ice

Equipment you will use

Mixing Bowl

Remove leeks and plunge into ice bath to cool, about 1 minute.

Ingredients you will need

Leek

Ice

Remove from ice bath, drain well and set aside.

Ingredients you will need

Ice

In a small mixing bowl, stir together grapefruit zest and juice, mustard, olive oil and mustard seeds until lightly emulsified.

Ingredients you will need

Grapefruit Zest

Mustard Seeds

Olive Oil

Mustard

Juice

Equipment you will use

Mixing Bowl

Remove swordfish plates from refrigerator and uncover.

Ingredients you will need

Swordfish

Place in preheated oven and cook 30 to 45 seconds, until just opaque.

Equipment you will use

Oven

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.

Ingredients you will need

Lemon Juice

Swordfish

Leek

Cooking Oil

Place 3 grapefruit segments on each plate and sprinkle with zest.

Ingredients you will need

Grapefruit

Drizzle with sauce and serve warm.

Ingredients you will need

Sauce

Equipment

Oven

Mixing Bowl

Ingredients

Servings:

2teaspoons

black mustard seeds 1teaspoon

Dijon mustard 54milliliters

extra virgin olive oil plus 2 tablespoons 340grams

swordfish, center cut, sliced 1/8th-inch thick on slicer or by fish monger in 4 pieces 1

Zest and juice of pink grapefruit 1

Zest and segents of pink grapefruit 2larges

leeks, darkest green (top 3 inches) removed, remainder cut into 4-inch julienne 1Tbsp

lemon juice

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Swordfish works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Argyle Reserve Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Argyle Reserve Pinot Noir

The Willamette Valley is best known for their rich Pinot Noir and this is one of the biggest and richest ever from Argyle! Take the color and scent of a Guinee rose, add fruit aromas of black cherry and marion berry with spice aromas of turned earth and dark cocoa and you just begin to approach the complexity of this wine. "Ripe and generous, with distinctive violet and rose petal overtones to the cherry and spice flavors, lingering with fine texture. Needs time to settle in. Twenty percent of the wine will be bottled under screw cap. The wine bottled under screw cap scored 92 points. Best from 2007 through 2012."-Wine Spectator