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Orange Julep Swordfish

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  Unsweetened orange juice 1⁄4 Cup (4 tbs)
  Minced fresh mint 3 Tablespoon
  Peeled grated ginger 1 Tablespoon
  Grated orange rind 1 Tablespoon
  Bourbon 2 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.

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