Marinated And Glazed Swordfish

Recipe Ingredients

4		Swordfish, abt 1" thick - (6 oz ea)
		Extra-virgin olive oil - for brushing the
		Fish and grill
		Freshly-ground black pepper
		Marinade
2 tablespoons	30ml	Orange or mandarin marmalade
1 teaspoon	5ml	Minced fresh ginger
1 teaspoon	5ml	Minced garlic - (1 clove)
1/2 teaspoon	2.5ml	Freshly-ground white pepper
		Salt - to taste
1/4 cup	59ml	Fresh lemon juice
1/4 cup	59ml	White wine vinegar
1/4 cup	59ml	Fresh orange juice
1/4 cup	59ml	Extra-virgin olive oil or hazelnut oil

Recipe Instructions

Brush the swordfish with a little extra virgin olive oil and grind a little pepper over the slices. Refrigerate until ready to use.

Prepare the marinade: Combine all of the marinade ingredients, except the oil, in a non-reactive saucepan. Bring to a boil and reduce to 1/2 cup. Remove from the heat and let cool. Whisk in the oil. Store in the refrigerator until ready to use.

Before you are ready to cook the fish, heat a grill, then brush it with extra virgin olive oil to prevent the fish from sticking.

Note: Make sure to get the charcoal very hot and let it get coated with grey ash before grilling the fish. If you are using a gas or electric grill get it very hot, too, then turn the heat down to medium to cook the fish.

Warm the marinade slightly.

Brush the swordfish with a little of the marinade, then grill about 4 minutes on each side, until it feels springy to the touch.

Place the swordfish on warm plates and serve with a nice assortment of mixed greens.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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