Sweetly Spiked Grilled Swordfish
serves 6-8
The sugars in the glaze give the swordfish steaks a nicely caramelized coating under the broiler or on the grill.
This recipe is part of Andrew Schloss's Sunday Dinners.
1/2 cup water
2 tablespoons sugar
1/4 cup molasses
Zest of 1/2 lemon
Juice of 1 lemon
1 tablespoon butter
1 teaspoon vanilla extract
2 tablespoons cider vinegar
2 tablespoons vodka
1/2 teaspoon hot pepper sauce
2 swordfish steaks (about 10 ounces each)
prep: 15 minutes
total: 45 minutes, including marinating time
medium saucepan
small bowl
grill
1. Combine the water, sugar, molasses, lemon zest and juice, butter and vanilla in a medium saucepan. Bring to a simmer, stirring, and allow to reduce to about 1/2 cup. Set aside and let cool.
2. Mix the glaze with the vinegar, vodka, hot pepper sauce and a sprinkling of salt and pepper in a small bowl. Cut each fish steak in half, place the pieces in the marinade, and turn to coat. Cover and refrigerate for at least 20 minutes. Remove swordfish from the marinade and grill on an oiled rack or broil 3 inches from heat source for about 4 minutes per side, or until the fish springs back after a gentle prod.
