fish, main dishes, bbq & grilling
3 cups unsweetened pineapple juice
1 cup white-wine vinegar
1/3 cup apricot preserves
3 tablespoons minced chipotle peppers
--packed in adobo sauce
1/4 cup chopped fresh oregano
kosher salt; to taste
2 1/2 tablespoons ground coriander
1 tablespoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds swordfish steaks; up to 1
--cut into 4 pieces
TO MAKE GLAZE:
In a small nonreactive saucepan, combine pineapple juice and vinegar; bring to a boil over high heat. Reduce heat to medium and cook until mixture has reduced to 1/2 cup, 45 to 60 minutes. Remove from heat. Add apricot preserves and stir until dissolved. Stir in chipotles and oregano. Season with salt. Set aside. (The glaze will keep, covered, in the refrigerator for up to 2 days.)
TO MAKE SWORDFISH:
1. Prepare a charcoal fire or preheat a gas grill.
2. In a small bowl, combine coriander, Paprika, cumin, brown sugar, salt and pepper. Rub spice mixture into swordfish, coating both sides.
3. When grill is medium-hot, sear swordfish until just cooked through, about 3 minutes per side; about 30 seconds before fish is done, brush 1/3 cup of the reserved glaze over both sides. Serve, passing remaining glaze separately.
Makes 4 servings.
385 calories per serving; 30 grams protein; 7 grams fat(1.6 grams saturated fat); 53 grams carbohydrate; 405 mg sodium; 55 mg cholesterol; 1 gram fiber.
Busted by Gail Shermeyer <firstname.lastname@example.org>
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Contributor: Eating Well, July/August 1997
Yield: 4 servings
Preparation Time: 0:00