• 1⁄2 cup orange marmalade
• 2 tablespoons soy sauce
• 1 tablespoon wine vinegar
• 1 teaspoon ground coriander seed
• 1⁄2 teaspoon hot red pepper flakes
• 1 1⁄2 pounds swordfish (about 1 inch thick) cut into 4 portions
• coarse kosher or sea salt
• vegetable oil for brushing the grill
In a large plastic bag, blend together all the ingredients except the fish, salt, and oil. Add the fish, making sure each piece is coated with the marinade, and seal the bag. Let the fish marinate in the refrigerator for at least 1 hour and up to 4 hours.
Remove the fish from the bag. Transfer the marinade to a saucepan, and simmer it gently, stirring, for 5 minutes. Strain through a fine sieve set over a bowl. Discard the solids and return the sauce to the pan.
Preheat a grill, or broiler with rack in the top position.
Season the swordfish with salt. Brush the grill with oil and grill the swordfish (or broil it on a rack set in a baking pan) for 5 to 6 minutes on each side or until just cooked through. Reheat the sauce and serve on the side with the fish.
NOTE: Tuna or halibut can be substituted, but tuna should be cooked for a shorter time.
Thanks to Leslie Glover Pendleton for this recipe