1 Small skillet, 2 Small bowls, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Mandoline, 1 Brush, 1 Plastic wrap
1 Squeeze out lime juice. Mix together 1 teaspoon lime juice and 1 tablespoon oil in a bowl. Coat 4 plates with a thin layer of lime-oil mixture and sprinkle with a little salt and pepper.
2 Rinse fish fillets, pat dry and cut each in half horizontally. Place fish slices between 2 layers of plastic wrap and flatten with a mallet. Arrange swordfish slices on plates, dividing evenly. Refrigerate while proceeding.
3 Toast pine nuts in a dry pan until golden and fragrant, tossing frequently.
4 Transfer pine nuts to a cutting board, let cool and chop finely.
5 Mix together pine nuts and 1 tablespoon oil, then season with salt and pepper.
6 Peel grapefruit with a sharp knife following the curve of the fruit, removing bitter white pith. Cut between membranes to remove whole segments.
7 Rinse celery, remove any threads and cut into very thin slices with a mandoline. Mix together grapefruit and celery in a bowl.
8 Rinse chives, shake dry and cut into small rings. Rinse lemon in hot water, wipe dry and cut into very thin strips.
9 Stir lemon balm, half of the chives and remaining oil into grapefruit mixture. Season with salt and pepper. Arrange mixture on carpaccio slices, dividing evenly among plates. Drizzle with pine-nut mixture and serve immediately topped with remaining chives.