Pancetta-Crusted Swordfish

Ingredients

• 1 bulb fennel, washed, tough fibrous outer layer removed, shaved into strips
• 4 red endive, leaves separated
• 1 grapefruit, peeled and segmented
• 1/4 cup italian flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced shallot
• 1 teaspoon fresh oregano leaves
• salt and pepper, to taste
• 2 bulbs fennel, fronds removed
• 2 cups chicken stock, hot
• 2 cloves garlic
• 2 tablespoons butter
• 2 sprigs thyme
• extra-virgin olive oil
• four 7-ounce swordfish fillets
• 16 slices pancetta, sliced thin and unrolled so that you have a long strip
• dash of olive oil