by jesse
Photo by jesse
jesse's Notes:
4 swordfish Ask a question about this ingredient
1 orange Ask a question about this ingredient
3/4 cups fresh orange juice Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1 tablespoon sesame oil Ask a question about this ingredient
1 tablespoon soy sauce Ask a question about this ingredient
1 teaspoon cornstarch Ask a question about this ingredient
salt & pepper to taste Ask a question about this ingredient
Rinse swordfish and pat dry with paper towels. Grate enough orange peel to measure 1 teaspoon; set aside. Peel orange and cut into sections; set aside. Combine orange juice, lemon juice, oil and soy sauce in small bowl. Pour half of orange juice mixture into shallow glass dish. Add 1/2 teaspoon grated orange peel to orange juice mixture. Place fish in dish; turn to coat in mixture. Cover and allow to marinate in refrigerator a least 1 hour. Place remaining half of orange juice mixture in small saucepan. Stir in cornstarch and remaining orange peel. Heat over medium-high heat, stirring constantly, 3 to 5 minutes or until sauce thickens; set aside. Remove fish from marinade; discard remaining marinade. Lightly sprinkle fish with salt and pepper. Grill over medium coals 3 to 4 minutes per side or until fish is opaque and flakes easily when tested with fork. Top with reserved orange sections and orange sauce. Serve immediately. Nutrients per Serving: 243 Calories (30% of calories from fat), 8g Total Fat, 2g Saturated Fat, 67mg Cholesterol
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Defintely looks yummy! Nice recipe.