AT A GLANCE
500 gm swordfish, thinly sliced
½ pink grapefruit, segmented, plus 1 tsp finely grated rind
1 tbsp rosemary leaves
1 tsp pink peppercorns, coarsely crushed
2 tbsp extra-virgin olive oil
To serve: crusty bread (optional)
||Arrange swordfish on a large serving platter, scatter with grapefruit segments and rind, rosemary and pink peppercorns, drizzle with extra-virgin olive oil and serve with crusty bread.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.