Grilled Swordfish With Tomato and Onion Relish

1 Tbsp. finely chopped shallots
1/4 cup dry red wine
1/4 cup freshly squeezed orange juice
1/2 cup oil, preferably walnut oil, plus oil for brushing the grill
2 1/4 lbs. fresh, boneless swordfish fillet, cut into four pieces, each
about 1 inch thick

Relish:
2 Tbsps. dark brown sugar
1 cup freshly squeezed orange juice
1/2 cup wine vinegar, preferably rose wine vinegar
rind of 1 orange, cut into thin strips
2 cups peeled, seeded and cubed tomatoes
1 cup peeled, seeded, sectioned and cubed oranges
1/2 cup finely chopped red onion

At least two hours before you are ready to grill the swordfish, put the
shallots, red wine, orange juice and oil in a mixing bowl and blend well.
Add the swordfish pieces and coat well with the marinade. Cover and
refrigerate.
Preheat a well-scrubbed outdoor gas grill, or fire the coals of a charcoal
grill to white hot.
To prepare the relish, put the brown sugar in a skillet and add the orange
juice, vinegar and strips of orange rind. Cook about 10 minutes, or until
the sauce is reduced to about 1/2 of a cup.
In a sieve, combine the cubed tomatoes and oranges and the onion. Drain
thoroughly. Pour the mixture into a mixing bowl and add the hot sauce.
Stir to blend.
Brush the grill lightly with oil. Place the swordfish pieces on the grill
and cook about two minutes. Lift up each piece of fish with a spatula and
give it a quarter-turn, forming a grill pattern. Continue cooking about 1
1/2 to 2 minutes, and turn the fish over. Brush the cooked side with the
marinade left in the bowl. Cook about 2 minutes and give the pieces a 1/4
turn. Cook about 1 minute longer. Serve with the relish.
Makes 4 servings.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/