Swordfish Salad in Grapefruit – Italian cuisine reinvented by Gordon Ramsay

Swordfish Salad in Grapefruit


First wash the grapefruits well, cut them in half and scoop out all the pulp with a spoon, then leave the shells to rest upside down, so that they dry.

Meanwhile, clean the swordfish by removing the skin and the central bone, then cut it into cubes and brown it in a non-stick pan with garlic and oil for 5-10 minutes, stirring occasionally.

Meanwhile, prepare the other ingredients: blend and filter the grapefruit pulp to obtain the juice.

Wash the fennel equally well, remove the fronds from the stalks, then cut the fennel (50 g) into small cubes and break up the fronds.

Pit and chop the olives.

Combine fennel, beards, olives, grapefruit, salt and pepper in a bowl and mix gently.

Finally, take the grapefruit shells, dry them with kitchen paper and fill them with the salad you just made.

The swordfish salad in grapefruit is ready, all you have to do is serve it.

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