This grilled swordfish recipe offers a sophisticated yet simple weeknight dinner option. The meaty fish is brushed with a reduced orange juice and red wine vinegar glaze, creating a caramelized, slightly sweet crust. It is topped with a refreshing, acidic relish made from fresh oranges, diced tomatoes, and red onion, balanced by fresh cilantro. The combination of smoky grilled flavors and bright citrus notes makes this dish perfect for summer evenings or light summer lunches. It’s an elegant meal that feels impressive but comes together with minimal effort.
Grilled Swordfish With Orange, Onion & Toma
Description
This grilled swordfish recipe offers a sophisticated yet simple weeknight dinner option. The meaty fish is brushed with a reduced orange juice and red wine vinegar glaze, creating a caramelized, slightly sweet crust. It is topped with a refreshing, acidic relish made from fresh oranges, diced tomatoes, and red onion, balanced by fresh cilantro. The combination of smoky grilled flavors and bright citrus notes makes this dish perfect for summer evenings or light summer lunches. It&# 226;ÂÂs an elegant meal that feels impressive but comes together with minimal effort.Ingredients
Directions
-
In a large saucepan, combine 1 cup orange juice, 1/2 cup red wine vinegar, and 2 tablespoons brown sugar.
-
Bring the mixture to a low boil over medium heat, then reduce heat and simmer uncovered for about 20 minutes, stirring often, until reduced to approximately 1/2 cup syrup.
-
While the syrup reduces, prepare the relish: segment 2 peeled oranges, dice 1 large cored and seeded tomato, and finely chop 3 tablespoons red onion.
-
Combine the oranges, tomato, and onion in a colander or strainer and let drain well.
-
Transfer the drained fruit and vegetables to a bowl, add 1 tablespoon chopped cilantro, and gently stir in all but 2 tablespoons of the hot orange syrup. Set aside.
-
Preheat grill to high heat and oil the grates.
-
Rinse 2 lb swordfish steaks (about 3/4" thick, cut into 4 equal pieces) and pat completely dry.
-
Brush both sides of the swordfish with the remaining 2 tablespoons of orange syrup.
-
Place fish on the hot grill and cook for 6-7 minutes total, turning once, until the fish is opaque in the center.
-
Remove fish from grill, transfer to a serving platter, and spoon the orange-tomato relish over the top 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.
Note
For best results, ensure the grill grates are well-oiled to prevent the swordfish from sticking. Swordfish is a dense, meaty fish, so do not overcook it; it should be opaque throughout but still moist.
The orange syrup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before using.
If fresh oranges are not in season, you can substitute with orange segments from a can, but drain them well.
