Grilled Swordfish with Orange, Onion & Toma
Submitted by storm
Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minThick swordfish steaks hit the grill glazed with a concentrated orange-vinegar syrup, then get spooned with a bright, chunky relish of fresh oranges, tomato, red onion, and cilantro. The contrast between the smoky, caramelized fish and the cool, citrusy relish is what makes this dish sing.
The glaze starts as a full cup of orange juice cooked down with red wine vinegar and brown sugar until it reduces to about half a cup. That 20-minute reduction concentrates the sweetness and tang into a sticky syrup that clings to the fish and caramelizes on the hot grill. Most of it goes into the relish; just a couple tablespoons brush onto the swordfish.
Swordfish is a firm, meaty fish that holds up beautifully on the grill without flaking apart. Six to seven minutes total with one flip is all it takes.
Pro Tips
- Stir the orange juice reduction frequently. The sugar content means it can scorch quickly once it starts to thicken.
- Drain the relish ingredients in a colander before combining. Excess liquid from the tomato and oranges will make the relish watery and dilute the glaze.
- Oil the grill grates well before placing the fish. Swordfish sticks less than most fish, but the sugary glaze can grab if the grates aren’t slick.
- Let the fish rest for 2 minutes after grilling before spooning on the relish. This sets the flesh and keeps the relish from sliding off.
Variations
- Spicy relish: Add a finely diced jalapeño or a pinch of red pepper flakes to the orange relish for heat.
- Mahi-mahi swap: Use mahi-mahi steaks if swordfish isn’t available. Same grilling time, similar firm texture.
- Avocado addition: Fold diced avocado into the relish just before serving for a creamy counterpoint.
Ingredients
Directions
While grill is heating, combine orange juice, vinegar and brown sugar in a large saucepan.
Cook mixture, uncovered at a low boil until reduced to about ½ cup, about 20 minutes. Stir often as miixture cooks, to prevent scorching.
Meanwhile combine oranges, tomato and onion in a colander or strainer and drain well.
Transfer to a bowl, add cilantro and gently stir in all but 2 tablespoons hot orange juice syrup.
Set aside.
When ready to grill, rinse fish and pat dry.
Brush both sides of the fish with the remaining orange juice mixture.
Place fish on oiled grill over hot coals and cook, turning once, until fish is opaque in the center, 6 to 7 miinutes total.
Remove from grill, transfer to serving platter and spoon relish over top.
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