Grilled Swordfish With Spicy Tropical Sauce
- 1 orange
- 1 small red onion
- 2 tablespoons chopped scallion tops
- 1 (8 ounce) can crushed pineapple, packed in juice
- 3 tablespoons tomato paste
- 3 garlic cloves, minced
- 2 teaspoons cornstarch
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon hot pepper flakes
- 1 pinch cayenne pepper
- 2 lbs swordfish
- Peel the orange, removing all the bitter white pith and coarsely chop. Coarsely chop the onion. Chop the scallion greens. Set aside.
- In a sauce pan, toss the orange, onion, scallion greens and pineapple along with its juice, tomato paste, garlic, cornstarch, salt, hot pepper flakes and cayenne. Bring to a boil over medium heat. Keep stirring as to not burn. Cook uncovered, for about 10 minutes. Keep stirring.
- Reduce the heat and simmer, uncovered until it gets nice and thick, about 10 minutes.
- Cut the swordfish into four steaks.
- Top each steak with 1/4th of the sauce and grill, turning once, for about 12 minutes or until the steaks flake when tested with a fork.
- Note: You can prepare the sauce in advance.
orange, red onion, scallion tops, pineapple, tomato paste, garlic, cornstarch, sugar, salt, hot pepper, cayenne pepper, swordfish
Taken from www.food.com/recipe/grilled-swordfish-with-spicy-tropical-sauce-240035 (may not work)