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"What's for Dinner Honey?" Chuck's Grilled Swordfish with Grapefruit Glaze



It's hard to be Chuck- a Renaissance man equally comfortable hanging out with the POTUS, a matador, or a wildly talented group of wild young musicians. But his real skill {that we'll admit to} is grilled fish.  A master. 

It's all about the cut of fish {Metro South, his favorite providers are Mullaney's or Jake's} and about timing. Cook it hot and fast...which come to think of it could be the theme song for his life.

Chuck's Grilled Swordfish with Grapefruit Ponzu Glaze

2 cloves garlic, minced
zest of 1 grapefruit
1/2 cup grapefruit juice {from 1 grapefruit}
1 tablespoon Ponzu or Teriyaki sauce
1 tablespoon cooking oil
1 tablespoons brown sugar
1/2 teaspoon chile oil or hot sauce like Sriracha or Cholula
salt and pepper
2 pounds of swordfish steaks

Light the grill. In a small bowl, combine the garlic, zest, grapefruit juice, ponzu, oil, sugar, chile oil, salt and pepper.

Grill the fish over moderately high heat, brushing frequently with the glaze, for 7 minutes. Turn and cook, brushing with more glaze, until the fish is just barely done, about 5 minutes longer. Remove from the grill and let it rest.

In a small stainless-steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled fish.

Serve with: Brown Rice with Sesame and Scallion and Grapefruit and Avocado Salad

Variation: Family fish-fussy? Use 2 1/2 pounds of chicken breasts instead.  Increase the cooking time to 10 minutes each side.