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.