Grilled Swordfish á l'Orange the Editors of Publications International, Ltd.
Grilled Swordfish á l'Orange
Makes 4 servings
|4||swordfish, halibut or shark steaks (about 1-1/2 pounds)|
|3/4||cup orange juice|
|1||tablespoon lemon juice|
|1||tablespoon dark sesame oil|
|1||tablespoon soy sauce|
|Salt and black pepper to taste (optional)|
- Rinse swordfish and pat dry with paper towels. Grate enough orange peel to measure 1 teaspoon; set aside. Peel orange and cut into sections; set aside. Combine orange juice, lemon juice, oil and soy sauce in small bowl. Pour half of orange juice mixture into shallow glass dish. Add 1/2 teaspoon grated orange peel to orange juice mixture. Place fish in dish; turn to coat in mixture. Cover; marinate in refrigerator up to 1 hour.
- Prepare grill for direct cooking.
- Place remaining half of orange juice mixture in small saucepan. Stir in cornstarch and remaining 1/2 teaspoon orange peel. Heat over medium-high heat, stirring constantly, 3 to 5 minutes or until sauce thickens; set aside.
- Remove fish from marinade; discard remaining marinade. Lightly sprinkle fish with salt and pepper, if desired. Grill over medium coals 3 to 4 minutes per side or until fish is opaque and flakes easily when tested with fork. Top with reserved orange sections and orange sauce. Serve immediately.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||10 g|
|Calories from Fat||33 %|
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