| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 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 chopped red onion |
| 1 |
T |
Chopped ciilantro |
| 2 |
lb |
Swordfish, about 3/4" thick |
|
|
cut into 4 equal pieces |
INSTRUCTIONS
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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