Grilled Swordfish With Orange, Onion And Toma

This elegant grilled swordfish recipe combines the firm, meaty texture of fresh swordfish with a bright, zesty relish of oranges, red onion, and tomato. The fish is basted with a rich, caramelized orange and brown sugar syrup that adds a lovely glaze without overpowering the natural flavors. The accompanying relish brings a fresh crunch and acidic balance, cutting through the richness of the grilled meat. Perfect for summer barbecues or a special weeknight dinner, this dish offers a sophisticated yet simple culinary experience. It pairs beautifully with a crisp white wine and a light side of roasted vegetables or couscous.

Cooking Method: Boiling, Grilling

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 89.1

Dietary: Gluten-free

Description

This elegant grilled swordfish recipe combines the firm, meaty texture of fresh swordfish with a bright, zesty relish of oranges, red onion, and tomato. The fish is basted with a rich, caramelized orange and brown sugar syrup that adds a lovely glaze without overpowering the natural flavors. The accompanying relish brings a fresh crunch and acidic balance, cutting through the richness of the grilled meat. Perfect for summer barbecues or a special weeknight dinner, this dish offers a sophisticated yet simple culinary experience. It pairs beautifully with a crisp white wine and a light side of roasted vegetables or couscous.

Ingredients

1 cups Orange juice -and cut iinto 1/4" dice
1/2 cups Red wine vinegar
3 tablespoons Finely chopped red onion
2 medium Oranges, peeled,
2 lbs Swordfish, about 3/4" thick

Directions

1
Preheat your grill to medium-high heat and oil the grates to prevent sticking.
2
While the grill heats, combine the orange juice, red wine vinegar, and packed brown sugar in a large saucepan.
3
Bring the mixture to a low boil over medium heat, stirring occasionally to dissolve the sugar.
4
Simmer uncovered until the mixture reduces to about 1/2 cup of thick syrup, approximately 20 minutes. Stir often to prevent scorching.
5
Meanwhile, peel and cut the oranges into 1/4-inch dice. Core and seed the large tomato, then cut it into 1/4-inch dice.
6
Combine the diced oranges, tomato, finely chopped red onion, and chopped cilantro in a colander or strainer to drain excess moisture.
7
Transfer the drained fruit and vegetable mixture to a serving bowl.
8
Gently stir all but 2 tablespoons of the hot orange syrup into the relish. Set aside to marinate slightly.
9
Rinse the swordfish steaks and pat them completely dry with paper towels.
10
Brush both sides of the swordfish generously with the reserved 2 tablespoons of orange syrup.
11
Place the swordfish on the hot, oiled grill grates.
12
Grill for 6-7 minutes total, turning once halfway through, until the fish is opaque in the center and flakes easily with a fork.
13
Remove the swordfish from the grill and transfer to a serving platter.
14
Spoon the orange, onion, and tomato relish generously over the top of the grilled fish before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 89.1kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 6.5mg1%
Total Carbohydrate 21.3g8%
Dietary Fiber 1.6g7%
Sugars 17.8g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled swordfish, orange glaze, seafood main, summer grilling, citrus relish, red onion, tomato salad, healthy dinner, mediterranean fish, quick weeknight meal, barbecue recipe, fish with fruit, glazed fish, fresh herbs, easy seafood, party appetizer, light main course, orange juice reduction, grilled fish recipe, family dinner

Read it online: https://www.chefs-mate.com/recipe/grilled-swordfish-with-orange-onion-and-toma/