Ingredients: |
Ingredients: 6 blood oranges
1 Anaheim or poblano chile
1 small jicama
1 small red onion
3 T olive oil, plus more for rubbing the swordfish.
kosher salt and freshly ground black pepper
1/2 C chopped fresh cilantro
4 8oz swordfish steaks, about 1 inch thick
6 T cold unsalted butter
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Directions: |
Directions:Zest 1 of the oranges. Juice the orange and place the juice in a medium bowl. Slice the tops and bottoms off the remaining 5 oranges, exposing the fruit. Stand each orange on a cutting board and using a sharp knife, following the contours of the fruit, slid off the peel in strips from top to bottom, making sure to remove the bitter white pith. To remove the sections, hold each orange in the palm of your hand, and working over the bowl of orange juice, gently slice along each membrane to release the whole segments. Put the orange sections in another bowl. Cover and refrigerate.
Prepare a medium hot fire in a grill. Roast the chile over medium high heat on the stovetop or under the broiler, turning occasionally, until blackened and blistered all over. Place the chile in a bowl, cover with plastic wrap and let steam for 15 minutes.
Meanwhile, peel the jicama and cut it into 1/2 inch dice. Slice the onion lengthwise into thin strips. Peel the chile pepper with your fingers; stem, seed and dice. Combine half the orange juice and the olive oil in a small bowl. Stir in the chile, jicama and onion. Season with salt and pepper to taste.
Add half the orange sections to the bowl with the jicama mixture and toss. Mix in half the cilantro. Divide the salad among four plates. Rub the swordfish steaks with olive oil, then salt and pepper to taste. Grill the swordfish, turning once until just cooked thru about 4 minutes per side. Meanwhile, combine the rest of the juice with the zest and remaining cilantro in medium saucepan and bring to a simmer. Whisk in the butter 1 T at a time. Add the remaining orange sections and taste, adding salt and pepper if necessary.
Place the swordfish steaks on the salad and drizzle with orange sauce. Serve at once. |
This recipe for Grilled Swordfish with Blood Orange Sauce is from