Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Swordfish fillets -Olive oil
-Freshly ground black pepper 2 T Orange marmalade
1 t Minced fresh ginger root 1 t Minced garlic
1/2 t Ground white pepper -Salt
1/4 c White-wine vinegar 1/4 c Fresh lemon juice
1/4 c Fresh orange juice 1/4 c Olive oil or hazelnut oil
-Assorted fresh greens

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
1/2 cup. Remove from heat and allow to cool. Whisk in 1/2 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 1/2 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.

Browse by categories