Pan Seared Swordfish with Olive Citrus Relish
Ingredients
- 1/4 cup (2 fl. oz./60 ml) red wine vinegar
- 1 Tbs. warm water
- Pinch of sugar
- 1/2 red onion, thinly sliced
- 1 ruby grapefruit, peeled and cut into segments
- 1 Cara Cara orange, peeled and cut into segments
- 1 small pomelo, peeled and cut into segments
- 1/2 cup (2 1/2 oz./75 g) pitted and chopped Castelvetrano olives
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves
- 4 swordfish fillets, each about 6 oz. (185 g) and 1 to 1 1/2 inches (2.5 to 4 cm) thick
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil
- 1/2 lemon
Instructions
Pan-Seared Swordfish with Olive-Citrus Relish serves 4 original recipe by Williams-Sonoma.
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