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Friday, October 31, 2014

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Grilled Orange Swordfish

Grilled Orange Swordfish
The pen is mightier than the sword... fish! So, go ahead and write down this recipe for a simply delightful treat. The fish requires a one-hour marinade. After it is grilled, you will top it with the finest reserved orange sections and orange sauce.
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At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
4 servings
Ingredients
    1 ½ lb. swordfish
    1 orange
    3/4 cup orange juice
    1 tbsp. lemon juice
    1 tbsp. dark sesame oil
    1 tbsp. soy sauce
    1 tsp. cornstarch
    Salt and black pepper to taste
Methods/steps
Rinse swordfish and pat dry with paper towels. Grate enough orange peel to measure 1 tsp.; set aside. Peel orange and cut into sections; set aside. Combine orange juice, lemon juice, oil and soy sauce in small bowl. Pour half of orange juice mixture into shallow glass dish. Add 1/2 tsp. grated orange peel to orange juice mixture. Place fish in dish; turn to coat in mixture. Cover; marinate in refrigerator up to 1 hour. Prepare grill for direct cooking. Place remaining half of orange juice mixture in small saucepan. Stir in cornstarch and remaining 1/2 tsp. orange peel. Heat over medium-high heat, stirring constantly, 3 to 5 minutes or until sauce thickens; set aside. Remove fish from marinade; discard remaining marinade. Lightly sprinkle fish with salt and pepper, if desired. Grill over medium coals 3 to 4 minutes per side or until fish is opaque and flakes easily when tested with fork. Top with reserved orange sections and orange sauce. Serve immediately.
Additional Tips
Ready in 1 hour and 15 min
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