Orange-glazed swordfish
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Swordfish fillets Freshly ground black pepper | |
| 1 | teaspoon | Minced fresh ginger root |
| ½ | teaspoon | Ground white pepper |
| ¼ | cup | White-wine vinegar |
| ¼ | cup | Fresh orange juice Assorted fresh greens Olive oil |
| 2 | tablespoons | Orange marmalade |
| 1 | teaspoon | Minced garlic Salt |
| ¼ | cup | Fresh lemon juice |
| ¼ | cup | Olive oil or hazelnut oil |
Directions
Brush swordfish with olive oil and a few grinds of black pepper.
Refrigerate until ready to use. In a non-reactive sauce pan, combine marmalade, ginger, garlic, white pepper, salt to taste, vinegar, lemon juice, and orange juice. Bring to a boil and cook until reduced to ½ cup. Remove from heat and allow to cool. Whisk in ½ cup olive oil. Store in refrigerator until ready to use. Prepare the grill.
Warm the marinade slightly. Brush the fish fillets lightly with marinade. Grill on oiled rack over hot coals until fish feels springy to the touch. If the fillets are less than ½ inch thick, grill only on one side. Place grilled fish on warm plates and serve with an assortment of mixed greens. Pass remaining orange sauce.
Serves four.
NOTE: The orange marinade is also good brushed on steaks, ribs, or pork chops before grilling or barbecuing.