lundi 29 décembre 2014

Grilled Swordfish With Orange~ Onion & Toma

Yield: 4 Servings
1 c orange juice
1/2 c red wine vinegar
2 T brown sugar,packed
2 medium oranges,peeled,
-seeded and,cut into 1/4
1 large tomato,cored, seeded
-and cut,iinto 1/4 dice
3 T finely red onion,Chopped
1 T ciilantro,Chopped
2 lb swordfish,about 3/4 thick
-cut into,4 equal pieces
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.

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