Jimmy Schmidt's Swordfish With Ginger and Grapefruit

Name: Jimmy Schmidt's Swordfish With Ginger and Grapefruit
Total time: 40 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; 12 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

By Moira Hodgson

Total Time: 40 minutes
Rating: 4(6)
Notes: Read community notes

Featured in: FOOD; Ginger: Rhizome With a Reason

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Ingredients

Yield:4 servings

1cup fish stock
¾cup dry white wine
1cup fresh grapefruit juice
¼cup chopped shallots
2tablespoons ginger puree (see above)
¼cup peeled and finely juliened fresh ginger
½cup sugar
1cup water
12tablespoons (1½ sticks) unsalted butter, at room temperature
1tablespoon Angostura bitters
Salt to taste
Freshly ground white pepper to taste
2tablespoons grated grapefruit rind
12large grapefruit sections
4swordfish steaks, about 7 ounces each, trimmed of skin and fat
2tablespoons extra-virgin olive oil
2tablespoons chopped green scallions, cut on an angle

Ingredient Substitution Guide

Preparation

Step 1
Preheat the grill or broiler. 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. Mix in the ginger puree. Strain through a fine sieve.
Step 2
In a small saucepan, combine the ginger, sugar and the water. Bring to a simmer over medium heat, cooking until the ginger is tender, about 15 minutes. Drain.
Step 3
In a large saucepan over high heat, bring the grapefruit reduction to a boil. 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. Add the bitters and adjust the salt and pepper. Add the grapefruit rind, cooked ginger and the grapefruit sections. Remove from the heat.
Step 4
Rub the surfaces of the swordfish with the olive oil. Place on the grill and cook until seared, about three minutes. Turn over to finish, about two minutes, depending on the thickness of the swordfish.
Step 5
Position the swordfish on a warm serving plate. Warm the sauce for one minute and spoon it over the fish, placing three grapefruit sections on each piece. Sprinkle with the scallions and serve.

Ratings

4 out of 5

6 user ratings

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Suzi4 years ago

Where is the diner puree recipe?

JoAZ6 years ago

There's an article from NY Times " Food; Ginger: Rhizome with a reason - that explains how to make the purée. I'm going to skip this & just purée the ginger for this recipe. We grilled swordfish in a rosemary lemon EVO, lemon pepper it was frozen from grocery best I can get in AZ was really good & easy I'm going to make this recipe asap I think it will be great.

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