*  Exported from  MasterCook  *
                Swordfish Paillard With Leeks And Grapefruit
 Recipe By     : Molto Mario MB1D26
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  Pound         swordfish, center cut -- sliced
                         1/8Th-Inch Thick On Slicer
                         or by fish monger in 4 pieces
    2      Large         leeks, darkest green removed
                         cut into 4-inch julienne
                         Zest and juice of one pink grapefruit
    1      Teaspoon      Dijon mustard
      1/4  Cup           extra virgin olive oil -- plus 2 T
    2      Teaspoons     black mustard seeds
                         Zest and segments of one pink grapefruit -- for
    1      Tablespoon    lemon juice
 Preheat oven to 450 degrees F.
 Place swordfish paillard on 4 separate plates, cover each with plastic and
 place in refrigerator. Bring 2 quarts water to boil, add 1 tablespoon salt
 and set up a handy ice bath in an 8-quart mixing bowl. Drop leek julienne
 into boiling water and cook until tender, about 1 minute. Remove leeks and
 plunge into ice bath to cool, about 1 minute. Remove from ice bath, drain
 well and set aside.
 In a small mixing bowl, stir together grapefruit zest and juice, mustard,
 olive oil and mustard seeds until lightly emulsified. Remove swordfish
 plate from refrigerator and uncover. Place in preheated oven and cook 30 to
 45 seconds, until just opaque. Remove and place on counter. Dress leeks
 with remaining oil and lemon juice and divide among 4 swordfish plates,
 making a pile in the center of each. Place 3 grapefruit segments on each
 plate and sprinkle with zest. Drizzle with sauce and serve warm.
 Yield: 4 servings
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