Adapted from williams-sonoma.com.
4 fresh, wild swordfish fillets (or you could use another whitefish)
1 small yellow onion, roughly chopped
1 one-inch piece fresh ginger root, peeled and cut into eighths
1 small bunch fresh cilantro, tough stems removed
2 cloves garlic
1 small jalapeno pepper, roughly chopped
2 tsp orange zest
1 tsp freshly ground black pepper
sea salt, to taste
1/4 cup freshly squeezed orange juice
1/4 cup + 1 Tbsp olive oil
1/2 orange, quartered (optional)
- Place fish in a glass baking dish or other nonreactive container.
- Place onion, ginger, cilantro, garlic, jalapeno, orange zest, and pepper in bowl of food processor and pulse until finely chopped. Add juice and olive oil and pulse several times to form a paste.
- Apply marinade to both sides of fish, cover, and refrigerate for up to two hours.
- Preheat griddle to medium high or heat a large skillet. Add 1 Tbsp olive oil to cooking surface.
- Season fish with salt. Grill fish for about 3-4 minutes on each side or until fish is opaque and flakes easily with a fork. Transfer to warm plates and garnish with orange wedges, if desired. Serve with roasted beet, orange, and fennel salad.
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