Grilled Swordfish with Grapefruit and Fennel

Sunday 20 January

Every so often, we like to pretend that it's not winter.  This game generally involves fish, citrus, and greens, and proves that we're not locavores, since the fish is Trader Joe's frozen, and the citrus is flown in from the sunny south (wherever that is).  The fennel came from Findlay Market, however; it's unlikely to have been grown here unless someone has a hydroponic garden in their basement, but at least it benefits local merchants.

Today we slapped two thick swordfish steaks on the grill, and since the fennel bulb was not the youngest, shaved it thin and braised it in white wine and a drizzle of olive oil.

Holt sectioned a pink grapefruit using this method with a short sharp knife, which is far easier and involves less wastage than most.  He saved whatever juice came out, plus squeezing the resultant hull, and reduced it and a little lime ponzu (we still want to find yuzu ponzu) in a saucier.  When it had thickened, we monté-d au beurre, and poured it over the rested swordfish, alongside the grapefruit sections, some pickled ginger, and buttery fennel.

Welcome to the sunny south.