Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Xiphias Gladius)



  • 1 tbsp. Finely chopped shallots
  • ¼ c. dry red wine
  • ¼ c. freshly squeezed orange juice
  • ½ c. oil, preferably walnut oil, plus oil for brushing the grill
  • 2 ¼ lbs. Fresh, boneless swordfish fillet
    Cut into four pieces, each about 1 inch thick)

The Relish

  • 2 tbsp. Dark brown sugar
  • 1 c. freshly squeezed orange juice
  • ½ c. wine vinegar, preferably rose wine vinegar
  • Rind of 1 orange, cut into thin strips
  • 2 c. peeled, seeded and cubed tomatoes
  • 1 c. peeled, seeded, sectioned and cubed oranges
  • ½ c. finely chopped red onion


  1. At least two hours before you are ready to grill the swordfish, put the shallots, red wine, orange juice and oil in a mixing bowl and blend well. Add the swordfish pieces and coat well with the marinade. Cover and refrigerate.
  2. Preheat a well scrubbed outdoor gas grill, or fire the coals of a charcoal grill to white hot.
  3. To prepare the relish, put the brown sugar in a skillet and add the orange juice, vinegar and strips of orange rind. Cook about 10 minutes, or until the sauce is reduced to about ½ of a cup.
  4. In a sieve, combine the cubed tomatoes, oranges, and the onion. Drain thoroughly. Pour the mixture into a mixing bowl and add the hot sauce. Stir to blend.
  5. Brush the grill lightly with oil. Place the swordfish pieces on the grill and cook about two minutes. Lift up each of fish with a spatula and give it a quarter turn, forming a grill pattern. Continue cooking about 1 ½ to 2 minutes, and turn the fish over. Brush the cooked side with the marinade left in the bowl. Cook about 2 minutes and give the pieces a ¼ turn. Cook about 1 minute longer.
    Serve with relish.

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