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Swordfish Steak with Spinach and Citrus Vinaigrette

Source: Casual Cuisines of the World - Bistro
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
Sautéed fish fillet served à la florentine (on a bed of spinach) is a popular method for preparing seafood throughout France. This particular dish is distinguished by its zesty vinaigrette, which combines three types of citrus with the pan juices. The result is light yet extremely flavorful. A full-bodied white wine such as a white Burgundy would balance the sprightly flavors well.
1/4 cup water
1/4 cup unsalted butter
5 tablespoons olive oil
1 1/4 lb fresh spinach leaves, stemmed
Salt and freshly ground pepper
4 swordfish steaks, 5 oz each
Juice of 1/2 orange
Juice of 1/2 lemon
Juice of 1/4 grapefruit
1/4 cup veal stock or purchased chicken stock
Other necessary recipes:
Veal Stock
Swordfish Steak with Spinach and Citrus Vinaigrette Recipe at
In a large saucepan over high heat, combine the water, butter and 2 tablespoons of the olive oil. Once the butter has melted completely, add the spinach leaves and salt and pepper to taste. Cover and cook, stirring every 20-30 seconds, until wilted, about 2 minutes. Remove from the heat and set aside, covered.

In a large sauté pan over high heat, warm 1 tablespoon of the olive oil. Sprinkle both sides of the swordfish steaks with salt and pepper to taste. Place the swordfish steaks in the hot pan and cook, turning once, until done to your liking, 1-2 minutes on each side for medium-rare. Transfer the fish steaks to a plate and cover to keep warm.

In a small bowl, stir together the orange, lemon and grapefruit juices.

Pour off any oil remaining in the sauté pan and place over high heat. When the pan is hot, pour in the citrus juices and deglaze by stirring to dislodge any browned bits from the pan bottom. Boil until the liquid is reduced by half, then add the veal or chicken stock and salt and pepper to taste. Return to a boil and stir in the remaining 2 tablespoons olive oil. Remove from the heat.

Drain the spinach in a sieve and divide equally among warmed individual plates. Place the swordfish steaks on top of the spinach and spoon the citrus mixture evenly over the steaks. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 470
Fat. Total: 35g
Fiber: 4g
Carbohydrates, Total: 9g
Sodium: 252mg
% Cal. from Fat: 67%
Cholesterol: 86mg
Protein: 33g
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