Ingredients:

3/4 Cup Smucker’s Orange Marmalade
1/4 Cup soy sauce
1/4 Cup Honey
2 Tablespoons fresh lemon juice
1 Teaspoon garlic powder
1/2 Teaspoon ground ginger
4 6 oz. swordfish steaks (each about 3/4″ thick)
Cooked white rice

Methods:

Combine orange marmalade, soy sauce, honey, lemon juice, garlic powder and ginger in 8×8x2″ glass baking dish and stir. Add fish and turn to coat.Let marinate at room temperature 1 hour, turning occasionally.

Preheat broiler.Remove fish from marinade; place on broiler rack.Transfer marinade to small saucepan and boil 1 minute.Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side.Transfer fish to plates and serve with rice.

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Ingredients:

Salsa
1/2 Cup Smucker’s Cherry Preserves
1/2 Cup coarsely chopped onions
1 Cup coarsely chopped red bell peppers
1 Cup coarsely chopped green bell peppers
2 Cups coarsely chopped fresh tomatoes
1/4 Cup minced jalapeno or other hot chili peppers
1 Teaspoon hot pepper sauce
1/2 Teaspoon salt

Swordfish
3-4 Tablespoons vegetable oil
1-1/2 Pounds fresh swordfish, cut into 6 portions about 1″ thick
Salt & pepper to taste

Methods:

Combine all salsa ingredients in food processor blend for 1-2 minutes, or until salsa is slightly chunky. Season with pepper, additional hot pepper sauce, and/or additional salt, if desired.Heat oil in heavy cast iron or nonstick skillet over medium-high heat.Lightly season swordfish with salt and pepper place in skillet.

Cook on one side for 5-7 minutes turn and cook 8 minutes longer, or until done.Swordfish is done when slightly firm to the touch.Place swordfish on 7 individual serving plates top each with a few tablespoons of salsa.Garnish with fresh lemon slices, if desired.

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Ingredients:

* 3 pounds fresh swordfish
* 1 cup vegetable oil
* 1/2 cup fresh lemon juice
* 1 teaspoon dried leaf oregano, crumbled
* 2 medium onions, each cut in 8 wedges
* 2 small bay leaves

Methods:

Remove skin from swordfish cut fish into 1-inch cubes.Place swordfish in a bowl combine remaining ingredients and pour over the swordfish cubes.Refrigerate for 2 to 3 hours. Oil 8 skewers thread swordfish and onion wedges on skewers.Place skewers on foil and brush with more of the marinade mixture.Broil swordfish kabobs for 15 minutes, turning a few times to cook evenly.Swordfish skewers serves.

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Ingredients:

* 2 pounds swordfish steaks
* 2 tablespoons lemon juice
* 1/2 cup dry sherry
* 1 tablespoon minced fresh ginger root
* 1 cup mango chutney

Methods:

1. Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place swordfish steaks in a medium baking dish. Cover with marinade.Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork.

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Ingredients:

* 2 (6 ounce) swordfish steaks
* 2 tablespoons lemon juice
* 1 tablespoon lemon pepper
* 1 tablespoon dried dill weed

Methods:

1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. Place swordfish steaks in a medium bowl, and brush with lemon juice.Coat each side with lemon pepper and dill.
3. Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

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