MARINATED AND GLAZED SWORDFISH Recipe
- 4 4 4slices swordfish, 6 ounces each, about 1-inch thick
- Extra-virgin olive oil, for brushing fish and grill
- freshly ground black pepper
- 1/4 0.25 0.25cup CUP_USVolumeextra-virgin olive oil or hazelnut oil
- 2 2 2tablespoons TABLESPOON_USVolumeorange or mandarin marmalade
- 1 1 1teaspoon TEASPOON_USVolumeminced fresh ginger
- 1 1 1teaspoon TEASPOON_USVolumeminced garlic (1 clove)
- 1/2 0.5 0.5teaspoon TEASPOON_USVolumefreshly ground white pepper
- 1/4 0.25 0.25cup CUP_USVolumefresh lemon juice
- 1/4 0.25 0.25cup CUP_USVolumewhite wine vinegar
- 1/4 0.25 0.25cup CUP_USVolumefresh orange juice
Brush the swordfish with a little extra virgin olive oil and grind a little pepper over the slices. Refrigerate until ready to use.
Prepare the marinade: Combine all of the marinade ingredients, except the oil, in a non-reactive saucepan. Bring to a boil and reduce to 1/2 cup. Remove from the heat and let cool. Whisk in the oil. Store in the refrigerator until ready to use.
Before you are ready to cook the fish, heat a grill, then brush it with extra virgin olive oil to prevent the fish from sticking.
Warm the marinade slightly.
Brush the swordfish with a little of the marinade, then grill about 4 minutes on each side, until it feels springy to the touch.
Swordfish, when cut into thick steaks, is a hearty dish and a great alternative to steak. Here, we combine the sweetness of orange marmalade and orange juice with freshly ground black pepper and fresh ginger to make an unusual and delicious dish.