Grilled Swordfish with Tomato-Orange Salsa

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Servs: 6   Prep:   Cook:

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  • add   6 swordfish steaks, 1 inch thick, about 6 oz. each
  • add   1 tsp. Oriental sesame oil
  • add   2/3 cup dry sherry
  • add   3/4 cup teriyaki sauce
  • add   1 Tbsp. fresh ginger, peeled and minced
  • add   3 cloves garlic, minced
  • add   1/8 tsp. cayenne
  • add   2 tsps. balsamic vinegar
  • add   2 Tbsps. fresh orange juice
  • add   1/4 cup fresh parsley, chopped
  • add   1/4 cup red onion\raw, minced
  • add   1-1/2 cups tomatoes\raw, chopped and seeded
  • add   3 oranges, peeled, white pith removed, seeded and diced


  1. Combine first 7 ingredients in a bowl. Add2/3 of the garlic and1 tsp. ginger. Season with salt and pepper to taste. Let stand at least 1 hour.(Can be prepared 4 hours ahead. Cover and refrigerate. Bring to roomtemperature before using.)Combine teriyaki sauce, sherry, remaining garlic,2 tsp. ginger and sesame oil in asaucepan. Bring to a boil. Set aside to cool. Place swordfish in asingle layer in a shallow glass baking dish. Pour marinade over andturn to coat evenly. Cover and marinate in refrigerator1-1/2 hours, turning often. Prepare grill or turn on broiler.Remove fish from marinade, discarding marinade. Grill or broil about4 minutes per side, until opaque in center. Serve with salsa.

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