Minford IGA Recipes
https://minford.iga.com/Recipes/Detail/3975/
Fusilli Salad with Swordfish and Grapefruit
Yield: 6 servings
Ingredients
| 1/2 | cup | extra virgin olive oil, divided | |
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| 1 | clove | garlic, peeled | |
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| 3/4 | pounds | swordfish, cut into 1/2- inch cubes | |
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| Salt to taste | |||
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| Freshly ground pepper to taste | |||
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| 2 | pink grapefruits, peeled, sectioned, membrane removed and juice reserved | ||
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| 1 1/2 | pounds | fusilli, cooked according to package directions to al dente; drain and let cool | |
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| 6 | green onions, cut crosswise into 1/2- inch slices (including dark green parts) | ||
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| 1 | Tablespoon | dried oregano | |
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| 2 | Tablespoons | chopped fresh Italian parsley leaves | |
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Directions:
In a non-stick saute pan over medium high heat, heat 2 tablespoons olive oil until hot. Add garlic clove and swordfish and sear fish on all sides for a total of 3 to 4 minutes. Discard garlic. Season fish with salt and pepper. Remove swordfish to a large mixing bowl.
Add grapefruit segments and 1/3 cup fresh grapefruit juice into bowl with swordfish.
Spread cooked fusilli onto a baking pan. Stir in 1 tablespoon olive oil to coat pasta and cool to room temperature.
Add pasta to bowl with swordfish and grapefruit. Add green onions, oregano, parsley and remaining olive oil. Season with salt and pepper. Toss and serve.
Adapted from "365 Easy One-Dish Meals" by Natalie Haughton
Please note that some ingredients and brands may not be available in every store.
Minford IGA Recipes
https://minford.iga.com/Recipes/Detail/3975/
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