Orange Glazed Swordfish

Recipe View In a non-reactive shallow dish, gently arrange the swordfish steaks. In a separate bowl, whisk together the fresh orange juice, grated ginger, sesame oil, and light soy sauce. Pour the mixture over the swordfish, ensuring each steak is well coated. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes, allowing the flavors to meld. (30 minutes)

Recipe View Prepare your grill by preheating it to medium-high heat. Lightly oil the grill rack to prevent sticking. Alternatively, you can use a grill pan on your stovetop. (5 minutes)

Recipe View Remove the swordfish from the marinade, reserving the marinade for later use. Place the swordfish steaks on the preheated grill and cook for approximately 6 to 7 minutes per side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). (12-14 minutes)

Recipe View While the swordfish is grilling, prepare the orange glaze. In a small bowl, whisk together the cornstarch and water until smooth, creating a slurry. Pour the reserved marinade into a saucepan and bring to a gentle boil over medium heat. Gradually add the cornstarch slurry to the boiling marinade, whisking constantly to prevent lumps from forming. Continue to cook for 1 minute, or until the glaze has thickened to your desired consistency. (5 minutes)

Recipe View Once the swordfish is cooked through, remove it from the grill and transfer it to a serving platter. Drizzle generously with the warm orange glaze. Serve immediately and enjoy!