Swordfish with Grapefruit Yogurt Sauce

Swordfish with Grapefruit Yogurt Sauce

This fish entrée can be prepared with sea bass or halibut as well. This recipe combines unexpected ingredients into a thoroughly satisfying gourmet meal.



30 minutes


2 servings


  • 2 swordfish steaks
  • 1 grapefruit
  • 1 section of fresh ginger, peeled
  • Salt and pepper, to taste
  • Safflower oil

For the Sauce

  • 6 oz plain yogurt
  • 1/3 cup grapefruit juice
  • 1/4 teaspoon ground ginger
  • 1 Rodelle Vanilla Bean, split and scraped


  • Heat oven to 350°F
  • Slice the grapefruit in half along the middle. Juice one half of the grapefruit and spoon out 1 tablespoon of the pulp.
  • Grate 2 teaspoons ginger.
  • From the other half grapefruit, slice two 1/4-inch rounds.
  • Place the swordfish in a lightly oiled baking dish. Brush the top of the fish with oil as well, salt and pepper.
  • In a small bowl or ramekin, combine the grapefruit pulp with the ginger. Spread over the fish. Place one round of sliced grapefruit on top of each fish.
  • Bake for 15 to 20 minutes, or until firm and flaky.
  • Whisk the sauce ingredients together. Adjust seasoning if preferred.
  • Serve the sauce with the fish.

Inspired By Rodelle

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