| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Orange juice |
| 1/2 |
c |
Red wine vinegar |
| 2 |
tb |
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 |
tb |
Finely chopped red onion |
| 1 |
tb |
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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