Pancetta Crusted Swordfish
Ingredients
- 1 bulb fennel, washed, tough fibrous outer layer removed, shaved into strips
- 4 red endive, leaves separated
- 1 grapefruit, peeled and segmented
- 1/4 Cup Italian flat-leaf parsley
- 1/2 Cup extra-virgin olive oil
- 3 Tablespoons fresh lemon juice
- 1 Tablespoon minced shallot
- 1 Teaspoon fresh oregano leaves
- Salt and pepper, to taste
- 2 bulbs fennel, fronds removed
- 2 Cups chicken stock, hot
- 2 cloves garlic
- 2 Tablespoons butter
- 2 sprigs thyme
- Extra-virgin olive oil
- Four 7-ounce swordfish fillets
- 16 slices pancetta, sliced thin and unrolled so that you have a long strip
- Dash of olive oil
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