0 (0)

Fish and Shellfish, Healthy Eating, Mains, 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.


Fresh herb kuku (kuku-ye-sabzi)
Fresh herb kuku (kuku-ye-sabzi)

Cherry tomato clafouti
Cherry tomato clafouti

Cowboy cassoulet
Cowboy cassoulet

Strawberry vacherin
Strawberry vacherin

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Rice with herbs, pan-fried white fish and smoked white fish (sabzi polow ba mahi)
Baked fish with mint (samcocho)
Whole fish roasted in sea salt with aromatic herbs
Steamed halibut on greens with cucumber and garlic dressing