• 4servings
  • 35minutes
  • 451calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, D
MineralsNatrium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 navel oranges

  2. 1/4 cup(s) extra-virgin olive oil

  3. 1 tablespoon(s) minced shallot

  4. 1/2 teaspoon(s) coarse sea salt

  5. 1/2 teaspoon(s) freshly ground black pepper

  6. 4 (6-ounce, 1-inch-thick) swordfish, salmon, or cod steaks

  7. 1 container(s) (1-pound) mixed cherry or pear tomatoes , halved

  8. 1/3 cup(s) torn basil leaves

  9. 1/3 cup(s) pitted kalamata olives , chopped

  10. Olive oil for brushing

Instructions Jump to Ingredients ↑

  1. Remove the zest from 1 orange with a microplane (about 2 teaspoons) and reserve. Cut away the peel and white pith from oranges; cut out the segments and reserve. Squeeze any remaining juice from the orange membranes into a small bowl and add orange zest, 2 tablespoons of the oil, shallot, and half of the salt and pepper. Pour mixture into a large food-storage bag; add swordfish steaks, seal bag, and turn to coat. Marinate at room temperature while preparing grill.

  2. Salsa: Gently stir together the orange segments, tomatoes, basil, olives, remaining 2 tablespoons olive oil, and remaining salt and pepper.

  3. Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat. Remove swordfish steaks from marinade. Brush the cooking grates clean and oil the grill rack. Brush swordfish steaks with oil. Grill swordfish over direct heat 10 minutes, turning once, or until just opaque but still moist in the center. Serve topped with tomato-orange salsa.


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