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Saturday, July 9, 2011


Serves 4
4 slices swordfish, 6 ounces each, about 1-inch thick
Extra-virgin olive oil, for brushing fish and grill
freshly ground black pepper


2 tablespoons orange or mandarin marmalade
1 teaspoon minced fresh ginger
1 teaspoon minced garlic (1 clove)
1/2 teaspoon freshly ground white pepper
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
1/4 cup fresh orange juice
1/4 cup extra-virgin olive oil or hazelnut oil

1. Brush the swordfish with a little extra virgin olive oil and grind a little pepper over the slices. Refrigerate until ready to use.

2. Prepare the marinade: Combine all of the marinade ingredients, except the oil, in a non-reactive saucepan. Bring to a boil and reduce to 1/2 cup. Remove from the heat and let cool. Whisk in the oil. Store in the refrigerator until ready to use.

3. Before you are ready to cook the fish, heat a grill, then brush it with extra virgin olive oil to prevent the fish from sticking. 4. Warm the marinade slightly.

5. Brush the swordfish with a little of the marinade, then grill about 4 minutes on each side, until it feels springy to the touch.

Place the swordfish on warm plates and serve with a nice assortment of mixed greens.

Note: Make sure to get the charcoal very hot and let it get coated with grey ash before grilling the fish. If you are using a gas or electric grill get it very hot, too, then turn the heat down to medium to cook the fish.

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