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Categories: Fish and shellfish, Healthy eating, Main courses, Quick and easy

Swordfish poached in grapefruit juice

Swordfish poached in grapefruit juice
Los Angeles Times

When I was poaching a piece of salmon a couple of years ago, I accidentally turned off the burner before the cooking was done. That salmon was one of the best I'd ever cooked. The flesh was silky; the flavor ... Read more

Total time: 45 minutes | Serves 4
  • 1 pink grapefruit
  • 2 cups grapefruit juice
  • 1 cup water
  • Salt, pepper
  • 4 (6-ounce) swordfish steaks
  • 5 tablespoons butter
  • 2 tablespoons minced chives

Step 1Grate grapefruit for 2 teaspoons zest; set zest aside. Peel grapefruit, remove sections and set aside.

Step 2Bring 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.

Step 3Pour 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.

Step 4Arrange swordfish steaks on platter, pour over sauce and garnish with grapefruit sections. Serve immediately.

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