Swordfish Paillard with Leeks and Grapefruit
| Yield: | 1 Servings |
| Categories: |
| 3/4 | lb | Swordfish, center cut, sliced 1/8Th-Inch Thick On Slicer or by fish monger in 4 pieces |
| 2 | lg | Leeks, darkest green removed, cut into 4-inch julienne |
| Zest and juice of one pink grapefruit | ||
| 1 | ts | Dijon mustard |
| 1/4 | c | Extra virgin olive oil, plus 2 T |
| 2 | ts | Black mustard seeds |
| Zest and segments of one pink grapefruit, for garnish | ||
| 1 | tb | Lemon juice |
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