Prep 10 mins
Cook 10 mins
This is a delightful dish and the sauce really steps up the fish with a fruity flair. Try it, you'll like it. I know it came from a magazine, but Lord knows which one, years ago!!
- 4 (5 ounce) pieces swordfish, 1 inch thick
- 6 tablespoons extra virgin olive oil
- salt and pepper, to taste
- 1⁄4 cup fresh orange juice
- 1 tablespoon fresh lime juice
- 1 teaspoon finely minced garlic
- 1⁄4 cup finely diced red bell pepper
- 1 tablespoon drained tiny capers
- 1 teaspoon finely grated orange zest
- 1 tablespoon chopped flat leaf parsley or 1 tablespoon cilantro
- Brush the fish lightly on both sides using 2 Tbls.
- Sprinkle with salt and pepper.
- Set fish on a wire rack inside a broiling pan.
- Broil 4" from the heat source for 3 mins.
- Carefully turn the fish over and cook 3 to 4 mins.
- longer or until done.
- While the fish cooks, place the remaining oil, orange and lime juices, garlic, bell pepper, capers, and orange zest in a small saucepan.
- Place over low heat and cook the sauce, swirling the pan, for 3 mins.
- to heat through.
- Season with salt and pepper and stir in the parsley.
- Place the fish on plates and spoon the sauce evenly on top.
- Serve immediately.
I keep trying to introduce fish into our diet and everyone enjoyed this very much. I made it with the beet, jicama, and carrot salad from Elana's Pantry. It was perfect!
All I could taste was orange, the fish was lost, and I vowed never to cook this again. My husband liked it though, so I can't give it zero stars. But he didn't object when I said I wouldn't do it again, so not so wonderful for him either.
Excellent recipe, the citrus went nicely with the swordfish. I would prefer the sauce to be slightly thicker, however.