Juice of one orange
2 T olive oil
1 T soy sauce
1 rounded tsp grated ginger
Salt & pepper
2 swordfish steaks
Mix the ingredients together and add the swordfish, turning to coat. Marinate in the fridge for at least 30 minutes, the longer the better.
Preheat the grill on high, and keep it on high in order to sear the steaks.Grilling swordfish can be tricky. Just a little on the short side and it is raw, just a little long and it is dry as a bone. The general rule of thumb is 3-4 minutes a side for every 1.5 inches thick. We aim for the medium side of medium-rare, but they should be cooked through.
This dish works well with some fluffy jasmine rice and a simple salad with vinaigrette.
And yes, if you are keeping score...we are grilling in the snow. :)
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