Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/3975/Fusilli_Salad_with_Swordfish_and_Grapefruit

Fusilli Salad with Swordfish and Grapefruit

Yield: 6 servings

Ingredients

1/2 cup extra virgin olive oil, divided

1 clove garlic, peeled

3/4 pounds swordfish, cut into 1/2- inch cubes

Salt to taste

Freshly ground pepper to taste

2 pink grapefruits, peeled, sectioned, membrane removed and juice reserved

1 1/2 pounds fusilli, cooked according to package directions to al dente; drain and let cool

6 green onions, cut crosswise into 1/2- inch slices (including dark green parts)

1 Tablespoon dried oregano

2 Tablespoons chopped fresh Italian parsley leaves

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.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/3975/Fusilli_Salad_with_Swordfish_and_Grapefruit

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