Orange Glazed Swordfish

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Orange Glazed Swordfish

Post by tgammon » Wed Jun 16, 2004 5:53 pm

I think this would work with dorado (mahi mahi) as long as it would hold up on the grill
4 swordfish fillets
2 Tbsp orange marmalade
1 tsp minced fresh ginger root
1 tsp minced garlic
1/2 tsp ground white pepper
1/4 cup white wine vinegar
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 cup olive oil
freshly ground black pepper
olive oil

1. Brush fillets with olive oil and hit each side with a few grinds of black pepper. Cover and refrigerate until ready to use
2. In a non-reactive saucepan, combine marmalade, ginger, garlic, white pepper, white wine vinegar, lemon juice, and orange juice. Bring to a boil and cook until reduced to about 1/2 cup. Whisk in oil and refrigerate until ready to use. Can be made ahead of time...
3. Oil the grill and preheat
4. Warm the marinade slightly. Oil may have separated during storage. If so, whisk to recombine
5. Brush the fillets lightly with the marinade, and place on grill
6. Grill until fish feels slightly springy to the touch. If fillets are less than 1/2 thick, grill on one side only...residual heat will cook it enough on the other with remaining sauce