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Swordfish Grapefruit Escabeche

• 4 Swordfish steaks (approx. 6 oz each) 1-½" thick
• 1 teaspoon kosher salt
• ½ tablespoon freshly ground black pepper
• 2 tablespoons all purpose flour
• ¼ cup olive oil
• 1 cup garlic, thinly sliced
• 1 cup celery, peeled, thinly sliced
• 1/3 cup capers
• 1/3 cup raisins
• ½ pound green Sicilian olives, pitted
• ¼ cup white wine vinegar
• 1 large Sunkist® Grapefruit, sectioned and juiced
• ¼ cup mint, chiffonade
• 1/3 cup pine nuts, toasted

Makes 6 Portions.

Season the swordfish with the salt and pepper and dust with flour. Heat the olive oil, over moderate high heat, in a large skillet. Add the swordfish and cook until nicely browned on both sides, about 1-½ minutes. Remove the swordfish from the pan.

Add the garlic and celery and cook about 4 minutes until golden. Add the capers, raisins, and olives, stirring until lightly glazed. Return the swordfish to the pan and add the vinegar and grapefruit juice. Cover and cook for 2 more minutes, basting often. Transfer the swordfish to work surface to let rest.

Thinly slice the swordfish across the grain. Arrange the swordfish on top of the vegetable mixture. Refrigerate for 1 hour to lightly chill or up to 24 hours. When ready to serve, garnish with grapefruit sections and pine nuts, sprinkling with fresh mint.

Recipe courtesy of Chef Allen Susser