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

 

Part of Big Blend Radio’s Summer Fest Show, Chef Ivan Flowers shares how to make his Grilled Pacific Swordfish recipe as detailed below.

 

 

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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