Swordfish Piccata with blood grapefruit
created and prepared by Chef Kieran O'Connell,
Executive Chef, 22nd Street Landing Grill, San Pedro and featured
on KSBW-TV, Monterey/Salinas...
3, 2 oz. Medallions of California swordfish
1 oz. Flour for dusting
2 eggs, beaten for coating
1 oz. Butter for sauteing
1 blood grapefruit, segmented with juice reserved
1/4 cup dry white wine
1/4 oz. Butter for emulsifying salt & pepper for seasoning
1 Tbsp. chervil, chopped
1 Tbsp. cocktail capers
Add 1/4 oz. of butter to preheated pan. Season
California Swordfish with salt and pepper, dust with flour and
coat with egg mixture. Add swordfish to the pan to begin cooking.
The swordfish will cook quickly, the color of the outside crust
acting as a good indicator. One minute 30 seconds per side should
When the swordfish is cooked, remove from the
pan, place on a serving plate and keep warm. Discard any excess
fat from the pan. Deglaze the pan with white wine and blood
grapefruit juice and allow to reduce while working in the emulsifying
butter. Just before serving add a tablespoon of chopped capers
to the sauce and pour over swordfish medallions. Decorate the
dish with a few blood grapefruit segments and the chopped chervil.
Recipe courtesy of Executive Chef Kieran O'Connell...