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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Swordfish Steak with Spinach and Citrus Vinaigrette Recipe

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This recipe for Swordfish Steak with Spinach and Citrus Vinaigrette is from Liz's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. water
1/4 c. unsalted butter
5 T. olive oil
1 1/4 lb. spinach leaves, stems removed and washed
4 swordfish steaks (5 oz. each)
Salt and pepper
Juice of 1/2 orange
Juice of 1/2 lemon
Juice of 1/4 grapefruit
1/4 c. veal stock or chicken stock
Directions:
Directions:
In a large saucepan over high heat, combine water, butter and 2 tablespoons of olive oil. Once the butter has melted completely, add the spinach leaves and salt and pepper to taste. Cover and cook, stirring occasionally, until wilted about 2 minutes. Remove from heat and set aside.
In a large saute pan over high heat, warm 1 tablespoon of olive oil. Sprinkle both sides of swordfish with salt and pepper to taste. Place the swordfish in the hot pan and cook, turning once, until done to your liking, 1-2 minutes each side for medium-rare. Transfer fish to plate and cover to keep warm.
In a small bowl, stir together the orange, lemon and grapefruit juices. Pour off any oil remaining in saute pan and place over high heat. When the pan is hot, pour in the citrus juices and deglaze by stirring to dislodge any of the browned bits from the pan bottom. Boil until the liquid is reduced by half, then add the veal or chicken stock and salt and paper to taste. Return to a boil and stir in the remaining 2 tablespoons of olive oil. Remove from the heat.
Drain the spinach and divide equally among warmed individual plates. Place the swordfish on top of the spinach and spoon the citrus mixture evenly over the steaks. Serve immediately.

 

 

 

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