These swordfish steaks are marinated in a pungeant sauce, grilled hot and fast, then served up with a sweet orange and tomato salsa.
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients:
- 6 six-ounce swordfish steaks, about 1 inch thick
- 3 oranges, peeled, cleaned of any white stuff and diced
- 1 1/2 cups tomatoes, chopped
- 1/4 cup red onion, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded coconut
- Juice of one orange, one lemon, and one lime (approximately 5 tablespoons)
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic, minced
- 2/3 cup dry white wine
- 1/3 cup olive oil
Preparation:
In a medium bowl combine orange pieces, tomatoes, red onion, parsley, cilantro, coconut, juices, balsamic vinegar and cayenne pepper. Toss together until evenly mixed. Let stand about 1 hour. In a saucepan combine garlic, wine and olive oil. Bring to a boil and remove from burner. Place swordfish in a shallow baking dish and pour cooled marinade over it. Make sure the fish is evenly coated. Place in refrigerator covered for about an hour. Preheat grill. Remove fish from marinade and place on grill. Discard marinade. Grill about 4 to 5 minutes per side or until the center of the fish is opaque. Cover with salsa and serve.
