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Broiled Swordfish with Tangerine Onion Relish
1 lb Fresh or frozen swordfish or halibut steaks, 3/4 thick
1/2 c Tangerine or orange juice
2 tb Brown sugar
2 tb Red wine vinegar
2 md Tangerines, peeled, seeded
-and chop; ped
1 md Red onion, chopped (1/2c)
2 tb Snipped parsley
1 sm Jalapeno pepper, seeded and finely; chopped, opt.
1 lg Clove garlic, minced
Thaw frozen fish. Cut into serving size pieces. Combine tangerine
juice, brown sugar and vinegar in a medium skillet. Bring just to
boiling. Reduce heat and simmer, uncovered, 5-6 minutes or until
mixture becomes syrupy, stirring often. Remove from heat. Spray the
unheated rack of a broiler pan with nonstick cooking spray. Place
fish on rack. Brush both sides of fish with 1 tablespoon of the juice
mixture. Broil 4" from heat 6-8 minutes or until fish flakes easily
with a fork. Meanwhile, for relish, combine chopped tnagerine, onion,
parsley, jalapeno pepper and garllic in a medium bowl. Add remaining
juice mixture. toss gently to mix. Serve fish with relish. 4 servings.