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.

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