Swordfish Poached In Grapefruit Juice

Recipe Ingredients

1		Pink grapefruit
2 cups	474ml	Grapefruit juice
1 cup	237ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Swordfish steaks - (6 oz ea)
5 tablespoons	75ml	Butter
2 tablespoons	30ml	Minced chives

Recipe Instructions

Grate grapefruit for 2 teaspoons zest; set zest aside. Peel grapefruit, remove sections and set aside.

Bring grapefruit juice, water, and salt and pepper to taste to boil in covered 9-inch heavy non-aluminum skillet. Reduce heat to medium-low and add fish. Replace lid and simmer 1 minute, then remove skillet from heat and steep swordfish, covered, 6 minutes.

Pour about 2/3 of cooking liquid into another saucepan. Boil over high heat until reduced by about 2/3. Liquid will become thick and syrupy. Remove from heat, add zest and whisk in butter, 1 tablespoon at a time. Stir in chives.

Arrange swordfish steaks on platter, pour over sauce and garnish with grapefruit sections. Serve immediately.

This recipe yields 4 servings.

Each serving: 361 calories; 344 mg sodium; 92 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 30 grams protein; 0.18 gram fiber.

Source:
The Los Angeles Times, 03-29-2000

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