Ingredients:
4 (5 ounce) pieces swordfish, 1 inch thick
6 tablespoons extra virgin olive oil
salt and pepper, to taste
1/4 cup fresh orange juice
1 tablespoon fresh lime juice
1 teaspoon finely minced garlic
1/4 cup finely diced red bell peppers
1 tablespoon drained tiny capers
1 teaspoon finely grated orange zest
1 tablespoon chopped flat leaf parsley or 1 tablespoon cilantro
Directions:
Brush the fish lightly on both sides using 2 Tbls.
oil.
Sprinkle with salt and pepper.
Set fish on a wire rack inside a broiling pan.
Broil 4″ from the heat source for 3 mins.
Carefully turn the fish over and cook 3 to 4 mins.
longer or until done.
While the fish cooks, place the remaining oil, orange and lime juices, garlic, bell pepper, capers, and orange zest in a small saucepan.
Place over low heat and cook the sauce, swirling the pan, for 3 mins.
to heat through.
Season with salt and pepper and stir in the parsley.
Place the fish on plates and spoon the sauce evenly on top.
Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.