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4- 6 to 8oz fresh or frozen swordfish steaks about 1 inch thick
4 slices of bacon
tropical glaze
4 1/2 inch thick slices of pineapple
1 small papaya peeled,seeded,and quartered lime wedges
thin slices of lemon, orange,and grapefruit peel(optional)
rinse fish and pat dry. cook bacon in a skillet untill partially cooked not crisp. wrap a piece of bacon around the outside of each steak and secure with a toothpick. prepare grill, test grill for medium heat. place fish on oiled grill rack. brush tropical glaze on fish. cover grill and cook 8 to 12 minutes or till fish flakes, turning once, and glaze the other side. place the pinaple and papaya on the grill and brush with tropical glaze. to serve bring the remaining glaze to a boil in a small sauce pan.drizzle glaze over fish and fruit and serve. Glaze: combine 1 cup pineapple juice 1/3 cup sugar 4 tablespoons grated ginger root, 1 tablespoon finely shreded lemon peel, 1/3 cup lemon juice,1 tablespoon corn starch and 1 teaspoon hablanero chille sauce or hot sauce in a sauce pan. cook and stir untill thick then cook 2 minutes more. remove from heat and stir in 1 teaspoon vanilla.
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