- 2 Texas Red Grapefruit
- 2 tablespoons white wine
- ¼ cup vegetable oil
- 1 garlic clove, minced
- ¾ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- 2 small jalapeno peppers
- 4 swordfish steaks, 6 to 8 ounces each
- 1 teaspoon margarine (or butter)
- 2 tablespoons chopped fresh cilantro
Juice one grapefruit; measure ½ cup juice. Reserve other grapefruit for sections. In a medium bowl, combine juice, wine, oil, garlic, spices and salt; mix well. Set aside 3 tablespoons of marinade for basting during grilling of swordfish.
Remove seeds and membrane from jalapenos and cut into ½ inch pieces; add to remaining marinade. Place swordfish in a 10-inch round pie plate or shallow dish. Pour marinade over swordfish. Cover and refrigerate at least one hour.
To prepare for grilling, heat the grill or coals. Peel and section remaining grapefruit; set aside.
Drain marinade from dish into a saucepan. Stir in cornstarch and margarine stirring well. Bring mixture to a boil, and cook over medium heat 1 to 2 more minutes or until thickened. Remove peppers. Stir in cilantro. Keep sauce warm.
Grill swordfish about 10 minutes per inch of thickness or until done, basting with the reserved marinade (not the cooked sauce), turning occasionally.
To serve, place swordfish on a platter or serving plates, spoon a few tablespoons sauce on swordfish and garnish with a few grapefruit sections.
Swordfish Southwestern with Texas Citrus & Cilantro Sauce makes 4 (362 gm.) servings. Each serving contains: 440 calories, 21 gm. fat, 95 mg. cholesterol, 510 mg. sodium and 2 gm. dietary fiber.
*Nutritional Analysis software for this recipe is provided by: The Food Processor Nutrition Analysis Software from ESHA Research, Salem, OR.