- 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)
- 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
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.
- Preheat a well scrubbed outdoor gas grill, or fire the coals of a charcoal grill to white hot.
- 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.
- 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.
- 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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