Grilled Swordfish with Tomato-Orange Sal
Source of Recipe
Aunt Saunny
Prep: 15 min, Marinate: 1:30, Cook: 10 min.
2 oranges, peeled, white pith removed, seeded and diced
1 cup tomatoes, chopped and seeded
2 Tbs. plus 2 tsp. red onion, minced
2 Tbs. plus 2 tsp. fresh parsley, chopped
1 Tbs. plus 1 tsp. fresh orange juice
1-1/4 tsp. balsamic vinegar
1/8 tsp. cayenne
2 cloves garlic, minced
2 tsp. fresh ginger, peeled and minced
1/2 cup teriyaki sauce
1/4 cup plus 3 Tbs. dry sherry
3/4 tsp. Oriental sesame oil
4 swordfish steaks, 1 inch thick, about 6 ounces each
Combine first 7 ingredients in a bowl. Add 2/3 of the garlic and 3/4 tsp. ginger. Season with salt and pepper to taste. Let stand at least 1 hour. (Can be prepared 4 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
Combine teriyaki sauce, sherry, remaining garlic, 1-1/4 tsp. ginger and sesame oil in a saucepan. Bring to a boil. Set aside to cool. Place swordfish in a single layer in a shallow glass baking dish. Pour marinade over and turn to coat evenly. Cover and marinate in refrigerator 1-1/2 hours, turning often. Prepare grill or turn on broiler. Remove fish from marinade, discarding marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.
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