Grilled Swordfish A 1'Orange
|Swordfish/Halibut / shark steaks||1 1⁄2 Pound|
|Orange juice||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Sesame oil||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Orange peel||1 Teaspoon, divided|
|Black pepper||To Taste|
|Orange||1 , sectioned|
Rinse swordfish and pat dry with paper towels.
Combine orange juice, lemon juice, oil and soy sauce in small bowl.
Pour half of orange juice mixture into shallow glass dish.
Add 1/2 teaspoon grated orange peel to orange juice mixture.
Coat fish in mixture; cover and allow to marinate in refrigerator for at least 1 hour.
Place remaining half of orange juice mixture in small saucepan.
Stir in cornstarch and remaining 1/2 teaspoon orange peel.
Heat over medium-high heat, stirring constantly, 3 to 5 minutes or until sauce thickens; set aside.
Remove fish from marinade; discard remaining marinade.
Lightly sprinkle fish with salt and pepper to taste.
Grill 3 to 4 minutes per side or until fish is opaque and flakes easily when tested with fork.
Top with orange sections and orange sauce.