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Ingredientes
- 1 c. Orange juice
- 1/2 c. Red wine vinegar
- 2 Tbsp. Brown sugar, packed
- 2 med oranges, peeled, seeded and cut into 1/4"
- 1 lrg tomato, cored, seeded and cut iinto 1/4" dice
- 3 Tbsp. Finely minced red onion
- 1 Tbsp. Minced ciilantro
- 2 lb Swordfish, about 3/4" thick cut into 4 equal pcs
Direcciones
- While grill is heating, combine orange juice, vinegar and brown sugar in a large saucepan. Cook mix, uncovered at a low boil till reduced to about 1/2 c.., about 20 min. Stir often as miixture cooks, to prevent scorching.
- Meanwhile combine oranges, tomato and onion in a colander or possibly strainer and drain well. Transfer to a bowl, add in cilantro and gently stir in all but 2 Tbsp. warm orange juice syrup. Set aside.
- When ready to grill, rinse fish and pat dry. Brush both sides of the fish with the remaining orange juice mix. Place fish on oiled grill over warm coals and cook, turning once, till fish is opaque in the center, 6-7 miinutes total.
- Remove from grill, transfer to serving platter and spoon relish over top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 367 | |
| Calories from Fat 84 | 23% |
| Total Fat 9.37g | 12% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 212mg | 9% |
| Potassium 994mg | 28% |
| Total Carbs 21.22g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 17.91g | 12% |
| Protein 46.25g | 74% |
