California 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...

Per serving:
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 be sufficient.

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. Enjoy!

Recipe courtesy of Executive Chef Kieran O'Connell...