Swordfish, when cut into thick steaks, is a hearty dish and a great alternative to steak. Here, we combine the sweetness of orange marmalade and orange juice with freshly ground black pepper and fresh ginger to make an unusual and delicious dish.

4 Servings

INGREDIENTS

4 slices swordfish, 6 ounces each, about 1-inch thick
Extra-virgin olive oil, for brushing fish and grill
Freshly ground black pepper

Marinade:
2 tablespoons orange or mandarin marmalade
1 teaspoon minced fresh ginger
1 teaspoon minced garlic (1 clove)
1/2 teaspoon freshly ground white pepper
Salt
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
1/4 cup fresh orange juice
1/4 cup extra-virgin olive oil or hazelnut oil

PREPARATION

Slice the skin from the steaks with a sharp knife. Brush the swordfish with a little extra virgin olive oil and grind a little pepper over the slices. Refrigerate until ready to use.

Prepare the marinade: Combine all of the marinade ingredients, except the oil, in a non-reactive saucepan. Bring to a boil and reduce to 1/2 cup. Remove from the heat and let cool. Whisk in the oil. Store in the refrigerator until ready to use.

Before you are ready to cook the fish, heat a grill, then brush it with extra virgin olive oil to prevent the fish from sticking.

Warm the marinade slightly.

Brush the swordfish with a little of the marinade, then grill about 4 minutes on each side, until it feels springy to the touch.

Place the swordfish on warm plates and serve with a nice assortment of mixed greens.

Note: Make sure to get the charcoal very hot and let it get coated with grey ash before grilling the fish. If you are using a gas or electric grill get it very hot, too, then turn the heat down to medium to cook the fish.

Swordfish needs a big wine with lots of character to match its flavor. The citrus notes you find in New Zealand Sauvignon Blancs make it the perfect partner. Look for Cloudy Bay, Mortons Estate and Babich.

(reprint with permission by Wolfgang Puck – www.wolfgangpuck.com)