Wolfgang Puck Cookbook by Wolfgang Puck

Author:Wolfgang Puck [Puck, Wolfgang]
Language: eng
Format: epub
ISBN: 978-0-307-75498-1
Publisher: Random House Publishing Group
Published: 2012-04-17T16:00:00+00:00

MARINATED AND GLAZED SWORDFISH

Serves 4

4 slices swordfish, 6 ounces each

extra-virgin olive oil

freshly ground black pepper

Marinade

2 tablespoons orange or mandarin marmalade

1 teaspoon minced fresh ginger

1 teaspoon minced garlic (1 clove)

½ teaspoon freshly ground white pepper

salt

¼ cup fresh lemon juice

¼ cup white wine vinegar

¼ cup fresh orange juice

¼ cup extra-virgin olive oil or hazelnut oil

1. Brush the swordfish with olive oil and grind a little pepper over the slices. Refrigerate until ready to use.

2. Prepare the marinade: Combine all of the marinade ingredients, except the oil, in a non-reactive saucepan. Bring to a boil and reduce to ½ cup. Remove from the heat and let cool. Whisk in the oil. Store in the refrigerator until ready to use.

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

4. Warm the marinade slightly.

5. Brush the swordfish with a little of the marinade, then grill it quickly, until it feels springy to the touch. If the slices of fish are less than ½ inch thick, grill them only on one side.

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

Note: Leftover marinade can be used for steaks, ribs, or pork chops before grilling or barbecuing.

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