TASTE THE LOVE
Sword Fish with Orange and Ginger
This feeds a crowd of 10, so feel free to cut it in half. If you like it spicy, add Red Curry Paste, ¼ t. at a time, to taste.
Sauce:
1 Jar Rhubarb Marmalade
1 T. fresh squeezed orange juice
3 t. minced ginger
1 T. Dijon Mustard
2 T. minced Cilantro
½ t. salt
pinch of fresh pepper
2 T. chopped macadamia nuts
10 6 oz. swordfish steaks.
Mix all ingredients for sauce together. In a large casserole dish sprayed with Pam, place steaks. Season with salt and pepper. Brush with sauce. Refrigerate for several hours. Preheat oven to 400. Bake about 10-15 minutes or until steaks are cooked through.
Groups: main dish, Rhubarb Marmalade, seafood
