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 mins
  • | 2 servings
Ingredients
  • 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
Uses
Directions
  1. Heat oven to 350°F
  2. Slice the grapefruit in half along the middle. Juice one half of the grapefruit and spoon out 1 tablespoon of the pulp.
  3. Grate 2 teaspoons ginger.
  4. From the other half grapefruit, slice two 1/4-inch rounds.
  5. Place the swordfish in a lightly oiled baking dish. Brush the top of the fish with oil as well, salt and pepper.
  6. 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.
  7. Bake for 15 to 20 minutes, or until firm and flaky.
  8. Whisk the sauce ingredients together. Adjust seasoning if preferred.
  9. Serve the sauce with the fish.
Ingredients
  • 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
Uses
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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.