Grilled swordfish with orange, onion, and tomato relish
1 cup orange juice
1/2 cup red wine vinegar
2 tablespoons brown sugar, packed
2 medium oranges, peeled, seeded and cut into 1/4-inch dice
1 large (about 12 ounces) tomato, cored, seeded and cut into 1/4-inch dice
3 tablespoons finely chopped red onion
1 tablespoon chopped cilantro, optional
1-1/2 pounds swordfish (mahi-mahi, bluefish, tuna or shark may be used),
about 3/4 inch thick, cut into 4 equal pieces
While briquets are heating, combine orange juice, vinegar and brown
sugar in large saucepan. Cook mixture, uncovered, on a low boil until
reduced to about 1/3 cup (it will be syrupy), about 20 minutes. Stir
often as mixture thickens to prevent scorching.
Meanwhile, prepare relish by combining oranges, tomato and onion in
colander or strainer and draining well. Transfer to bowl. Add cilantro
and gently stir in all but 2 tablespoons of hot orange juice mixture.
when ready to grill, rinse fish and pat dry. Brush both sides of fish
with remaining 2 tablespoons of orange juice mixture. Place fish on
oiled grill over hot coals and cook, turning once, until fish is
opaque in center (cut into thickest part to test), 6 to 7 minutes total.
Transfer fish to warmed serving platter or individual plates and spoon
relish over top.
Yield: 4 servings.