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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

In continuing my quest for how I can prepare Swordfish recipes in interesting ways, I’ve counted nineteen ways since starting my FB Postings and my Blog, It includes this unique method from the chef I highly admire, Mario Batali. Combining fish with any citrus makes for an interesting tart and sweet flavor combination. Give it a try: that’s the only way you will have experienced our experience.


3/4 lb of Swordfish, center cut, sliced thinly in half horizontally (works best if lightly frozen), or have your fishmonger do it
1 large Leek (darkest green top removed), remainder cut into 4-inch julienne
Zest & Juice of one Pink Grapefruit
1 tsp of Dijon Mustard
1/4 C of EVOO plus 2 TB
2 tsp of black Mustard Seeds (preferred, or white)
Segments from second Pink Grapefruit
1 TB OF Lemon Juice
Sea Salt & Black Pepper


1. Place Swordfish Paillards on a plate, season with Sea Salt & Black Pepper. Cover each with plastic & place in refrigerator.

2. Bring 2 quarts water to boil, add 1 TB of Salt & set up an ice bath in a mixing bowl. Drop Leek julienne into the boiling water & cook until tender, about 1 minute. Remove Leeks & plunge into ice bath to cool, about a 1 minute or 2. Remove from ice bath, drain well & set aside.

3. In a small mixing bowl, stir together Grapefruit Zest & Juice, Mustard, EVOO & Mustard seeds until lightly emulsified.

4. Remove the Swordfish plate from refrigerator & uncover. Preheat a saute pan big enough to hold the fish. Add 1 TB of EVOO to the pan & cook for exactly 1 minute a side, until just opaque. Remove & set aside on two plates. Dress Leeks with remaining TB of EVOO & Lemon Juice & divide among the Swordfish plates, making a pile of Leeks in the center of each. Place 4 Grapefruit segments atop each Paillard. Drizzle with the sauce & serve warm.

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