Recipe: Swordfish Steaks with Citrus
- 3⁄4 cup dry white wine
- 2 Tbs. corn syrup
- 2 Tbs. peeled and finely grated fresh ginger
- 4 Swordfish steaks, each 6 to 8 oz.
- 2 Tbs. canola oil
- Kosher salt and freshly ground pepper, to taste
- 1 orange, cut into 8 wedges
- 1 lemon, cut into 4 wedges
- 1 Tbs lemon zest
- 1 Tbs orange zest
Preheat a gas grill on medium-high about 350 degrees.
In a bowl, whisk together the wine, corn syrup, lemon zest, orange zest and ginger. Pour the marinade into a shallow dish. Lay the swordfish steaks in the marinade at room temperature for 10 minutes and then turn after another 10 minutes for a total of 20 minutes (but no longer). Remove the swordfish from the marinade but reserve the marinade.
Pat the fish dry using paper towel and then brush the steaks with the canola oil and season with salt and pepper. Grill the fish until they are browned on one side, 3 to 5 minutes. Turn the fish and grill until browned on the other side and opaque throughout, another 3 to 4 minutes.
Meanwhile, place the orange and lemon wedges directly on the grill and cook until lightly browned on both cut sides.
Transfer the fish and orange and lemon wedges to a serving platter.
In a small saucepan, boil the reserved marinade for 3-4 minutes. Serve the sauce over the swordfish steaks.
#1 Fish should not be marinated for more than 20 minutes in an acidic marinade. Otherwise, the fish will “cook” in the acid.
#2 The corn syrup in the marinade helps the fish brown without overcooking it.
To cook on the stovetop, use a preheated grill pan over high heat.
Meal type: dinner
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.