Jimmy Schmidt's Swordfish With Ginger and Grapefruit Recipe

Name: Jimmy Schmidt's Swordfish With Ginger and Grapefruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fish stock; 3/4 cup dry white wine; 1 cup fresh grapefruit juice; 1/4 cup chopped shallots; 2 tablespoons ginger puree (see above); 1/4 cup peeled and finely juliened fresh ginger; 1/2 cup sugar; 1 cup water; ½ tablespoons (1 1/2 sticks) unsalted butter, at room temperature; 1 tablespoon Angostura bitters; Salt to taste; Freshly ground white pepper to taste; 2 tablespoons grated grapefruit rind; 12 large grapefruit sections; 4 swordfish steaks, about 7 ounces each, trimmed of skin and fat; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped green scallions, cut on an angle

Servings: persons

1 cup fish stock
3/4 cup dry white wine
1 cup fresh grapefruit juice
1/4 cup chopped shallots
2 tablespoons ginger puree (see above)
1/4 cup peeled and finely juliened fresh ginger
1/2 cup sugar
1 cup water
½ tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 tablespoon Angostura bitters
Salt to taste
Freshly ground white pepper to taste
2 tablespoons grated grapefruit rind
12 large grapefruit sections
4 swordfish steaks, about 7 ounces each, trimmed of skin and fat
2 tablespoons extra-virgin olive oil
2 tablespoons chopped green scallions, cut on an angle

1
Preheat the grill or broiler.
2
In a medium-size saucepan over high heat, combine the stock, wine, grapefruit juice and shallots, and cook until reduced to 1 cup, about nine minutes.
3
Mix in the ginger puree.
4
Strain through a fine sieve.
5
In a small saucepan, combine the ginger, sugar and the water.
6
Bring to a simmer over medium heat, cooking until the ginger is tender, about 15 minutes.
7
Drain.
8
In a large saucepan over high heat, bring the grapefruit reduction to a boil.
9
Whisk in the butter, one tablespoon at a time, cooking until the sauce is thickened enough to coat the back of a spoon, about four minutes.
10
Add the bitters and adjust the salt and pepper.
11
Add the grapefruit rind, cooked ginger and the grapefruit sections.
12
Remove from the heat.
13
Rub the surfaces of the swordfish with the olive oil.
14
Place on the grill and cook until seared, about three minutes.
15
Turn over to finish, about two minutes, depending on the thickness of the swordfish.
16
Position the swordfish on a warm serving plate.
17
Warm the sauce for one minute and spoon it over the fish, placing three grapefruit sections on each piece.
18
Sprinkle with the scallions and serve.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup fish stock, 3/4 cup dry white wine, 1 cup fresh grapefruit juice, 1/4 cup chopped shallots, and more.

Yes, Jimmy Schmidt's Swordfish With Ginger and Grapefruit falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jimmy Schmidt's Swordfish With Ginger and Grapefruit

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