Grilled Swordfish á l'Orange

Grilled Swordfish á l'Orange

Grilled Swordfish á l'Orange


Makes 4 servings


4 swordfish, halibut or shark steaks (about 1-1/2 pounds)
1 orange
3/4 cup orange juice
1 tablespoon lemon juice
1 tablespoon dark sesame oil
1 tablespoon soy sauce
1 teaspoon cornstarch
Salt and black pepper to taste (optional)


  1. 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.
  2. Prepare grill for direct cooking.
  3. 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.
  4. 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.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 276
Calories from Fat 33 %
Total Fat 10 g
Saturated Fat 2 g
Cholesterol 65 mg
Carbohydrate 12 g
Fiber 2 g
Protein 35 g
Sodium 412 mg

Dietary Exchange

Fruit 1
Meat 4

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