Jimmy Schmidt's Swordfish With Ginger and Grapefruit

Ingredients

• 1 cup fish stock
• ¾ cup dry white wine
• 1 cup fresh grapefruit juice
• ¼ cup chopped shallots
• 2 tablespoons ginger puree (see above)
• ¼ cup peeled and finely juliened fresh ginger
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    882 calories; 55 grams fat; 26 grams saturated fat; 1 gram trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 42 grams protein; 223 milligrams cholesterol; 718 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.
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.
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.
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.