Grilled Swordfish With Spicy Tropical Sauce
photo by Lane W.
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 orange
- 1 small red onion
- 2 tablespoons chopped scallion tops
- 1 (8 ounce) can crushed pineapple, packed in juice
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 teaspoons cornstarch
- 3⁄4 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon hot pepper flakes
- 1 pinch cayenne pepper
- 2 lbs swordfish
directions
- Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
- In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
- Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
- Cut the swordfish into four steaks.
- Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
- Note: You can prepare the sauce in advance.
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Reviews
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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