Citrus Barbecued Swordfish
Ingredients
| 1/2 cup orange juice | ||
| 1/4 cup lemon juice | ||
| 1 tbs olive oil | ||
| 2 tsp kosher salt | ||
| 2 inch piece of ginger, peeled and minced | ||
| 1 large garlic clove, minced | ||
| 1/2 tsp cayenne pepper | ||
| 6 swordfish steaks, about 6 oz each, cut 1 inch thick |
- Prepare a hot charcoal fire.
- Combine juices, olive oil, salt, ginger, garlic and cayenne, in a large non aluminum pan and whisk until well blended.
- Marinate swordfish at room temperature, turning several times.
- Place the fish on an oiled cooking grid set four to six inches above the coals.
- Grill turning once and brushing with the marinade, until fish is just opaque in the center, about 10 minutes.
- Halibut or tuna may be substituted for swordfish.
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