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Grilled Swordfish With Orange, Onion And Toma

Yield: 4 servings

Ingredients and directions for this recipe

1 c Orange juice -and cut iinto 1/4" dice
1/2 c Red wine vinegar 3 tb Finely chopped red onion
2 tb Brown sugar, packed 1 tb Chopped ciilantro
2 Medium oranges, peeled, 2 lb Swordfish, about 3/4" thick
-seeded and cut into 1/4" -cut into 4 equal pieces
1 Large tomato, cored, seeded

While grill is heating, combine orange juice, vinegar and brown
sugar in a large saucepan. Cook mixture, uncovered at a low boil
until reduced to about 1/2 cup., about 20 minutes. Stir often as
miixture cooks, to prevent scorching.
Meanwhile combine oranges, tomato and onion in a colander or
strainer and drain well. Transfer to a bowl, add cilantro and gently
stir in all but 2 tablespoons hot orange juice syrup. Set aside.
When ready to grill, rinse fish and pat dry. Brush both sides of
the fish with the remaining orange juice mixture. Place fish on oiled
grill over hot coals and cook, turning once, until fish is opaque in
the center, 6-7 miinutes total.
Remove from grill, transfer to serving platter and spoon relish
over top.

See also:
Previous recipe Grilled Swordfish With North African Spice Rub
Next recipe Grilled Swordfish With Orange~ Onion & Toma

Or try one of these recipes:
Citrus Salad
Noisettes Of Lamb With Truffle & Lyonnaise