How to make Grilled Swordfish with Citrus and Saffron.
Ingredients for 4 servings:
- 4 – 5 ounce swordfish or tuna steaks, cut 1 inch thick
- 1/2 cup thinly sliced green onions (scallions)
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon saffron threads
- 2 blood oranges or pink grapefruit
- 1 lemon
- 2 tablespoons snipped fresh mint
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Olive oil
Rinse fish; pat dry with paper towels. Set aside. In a small saucepan cook the green onions and garlic in the 2 tablespoons of oil for 1 to 2 minutes or until onions are soft and garlic is fragrant. Remove saucepan from heat. Crumble saffron threads into oil mixture; stir. Let stand to infuse the saffron.
Meanwhile, cut a thin slice from one end of each orange and the lemon, so fruit will sit level. Working on a cutting board, cut down from the top of the fruit to remove peel and white part of the rind. Working over a bowl to catch juices, remove the sections by cutting into the center of the fruit between one section and the membrane; cut along the other side of each section next to the membrane to free the section. Remove seeds.
Add saffron oil to the bowl with the fruit sections and juices. Stir in mint, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
Lightly brush both sides of the swordfish steaks with additional olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Grill fish on the rack of a covered grill directly over medium heat for 8 to 12 minutes or just until fish flakes when tested with a fork, turning once halfway through the cooking time. Gently stir fruit-mint mixture to combine; spoon over fish. Serve immediately.