Preparation

For 6 portions:

Season the swordfish with salt and pepper, and dust with flour. Heat the olive oil in a large skillet over moderately high heat. Add the swordfish and cook until nicely browned on both sides, about 1½ minutes. Remove from pan. Add the garlic and celery and cook about 4 minutes, or until golden. Add the capers, raisins and olives, stirring until lightly glazed. Return the swordfish to the pan and add the vinegar and grapefruit juice. Cover and cook for 2 more minutes, basting often. Transfer the swordfish to work surface to rest. Thinly slice the swordfish across the grain. Arrange the swordfish on top of the vegetable mixture. Refrigerate for 1 hour to lightly chill, or up to 24 hours. When ready to serve, garnish with grapefruit sections and pine nuts, and sprinkle with fresh mint.

view printable version

Ingredients

4 ea.
swordfish steaks, 1½”, 6 oz.

1 tsp.
Kosher salt

0.5 tbsp.
black pepper, freshly ground

2 tbsp.
all-purpose flour

0.25 cups
olive oil

1 cup
garlic, thinly sliced

1 cup
celery, peeled and thinly sliced

0.33 cups
capers

0.33 cups
raisins

0.5 lbs.
green Sicilian olives, pitted

0.25 cups
white wine vinegar

1 ea.
grapefruit, large, sectioned and juiced

0.25 cups
mint, chiffonade

0.33 cups
pine nuts, toasted