Grilled Pacific Swordfish with White Vinegar, Citrus, Butter Glaze

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GRILLED PACIFIC SWORDFISH WITH WHITE WINE, CITRUS & BUTTER GLAZE
By Chef Ivan Flowers

 

BIG BLEND RADIO INTERVIEW: On this episode, Chef Ivan Flowers shares how to make his Grilled Pacific Swordfish recipe as detailed below. Listen to the interview podcast on Spreaker.com, SoundCloud.com, YouTube.com, or the whole Big Blend Radio Summer Fest Show on BlogTalkRadio.com.

 

Serves 4

4-7 Oz. Pacific Swordfish Steaks

4 Tbsp. White Vinegar

1 Tbsp. Sugar-Free Orange Marmalade

Zest of 1 Orange

2 Tsp. Unsalted Butter

Salt

Pepper

Spray Oil

 

Take Swordfish steaks out of fridge and let sit at room temperature for 1 hour prior to grilling.

 

Glaze

Place butter, vinegar, marmalade and zest into a saucepan. Stir and put over medium heat. Cook until it reduces by 1/3.

Blot Swordfish steaks dry with paper towels and spray with oil. Salt and pepper both sides. Then, brush ½ the glaze on both sides of the steaks.

 

Spray your grill and cook steaks over medium/hot heat. Cook approximately 4 minutes on each side. Remove from grill and let rest for 2 minutes.

Brush remaining glaze on steaks and serve with a variety of grilled veggies.

 

 

 

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