Orange Julep Swordfish
|Unsweetened orange juice||1⁄4 Cup (4 tbs)|
|Minced fresh mint||3 Tablespoon|
|Peeled grated ginger||1 Tablespoon|
|Grated orange rind||1 Tablespoon|
|Swordfish steaks||16 Ounce (Two 3/4 Inch Thick Steaks, 8 Ounces Each)|
|Orange||4 (1/4 Inch Thick)|
|Vegetable cooking spray||1|
Combine first 5 ingredients in a large shallow dish.
Place swordfish steaks and orange slices in a single layer in dish, turning to coat.
Cover and marinate in refrigerator 30 minutes, turning once.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place steaks on rack; grill, covered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork.
Transfer steaks to a serving platter, and cut each steak in half.
Place orange slices on grill rack; grill, covered, 2 minutes on each side.
Cut each slice into thirds, and arrange on serving platter.
Garnish with fresh mint sprigs, if desired.