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Grilled Tequila Sunrise Swordfish Steak With Swordfish Seviche

Napoleon's Everyday Gourmet Grilling
by Ted Reader
Serves 6
Prep Time: 1 hour
Marinating Time: 1 hour
Cook Time: 10 minutes


    • 2 cups fish stock
    • 3/4cup frozen orange juice concentrate, thawed
    • 2/3 cup tequila
    • 1 tbsp grated lime zest
    • 1/4 cup freshly squeezed lime juice
    • 6 tbsp granulated sugar
    • 1/4 cup orange liqueur, such as Triple Sec
    • 2 tsp ground coriander
    • Salt and freshly ground
    • black pepper

    • 6 swordfish steaks (6-8 oz each), 1 inch thick

    • 2 cups swordfish, cut in 1/4- to 1/2-inch cubes
    • 1 cup peeled seedless orange segments
    • 3/4 cup peeled seedless lime segments
    • 1/4 cup freshly squeezed lime juice
    • 2 tbsp coarse sea salt
    • 2 tbsp freshly cracked black pepper
    • 2 tbsp olive oil
    • 2 oranges, sliced
    • 2 tbsp chopped fresh cilantro
    • Lime wedges


In a nonreactive bowl, whisk together the fish stock, orange juice concentrate, tequila, 1 tbsp lime zest, 1/4 cup lime juice, sugar, orange liqueur, coriander, and salt and pepper to taste. Place half the mixture in a glass bowl and half the mixture in a dish large enough to hold the swordfish steaks in one layer.

Place the steaks in the marinade and turn back and forth to coat both sides. Cover and refrigerate for 30 minutes only. Do not leave too long in the marinade, as the citrus will cook the fish.

Add the cubed swordfish, orange segments, lime segments, and lime juice to the other half in the bowl. Cover and refrigerate for 1 hour (or up to overnight).

Preheat grill to medium-high (450°F/230°C).

Remove the swordfish steaks from the marinade and sprinkle both sides with the 2 tbsp coarse salt and 2 tbsp cracked pepper. Brush the grill with the olive oil and grill the steaks until just cooked through, or until the fish flakes easily, about 4 to 5 minutes a side.

Serve the steaks with the seviche spooned over them. Top with orange slices and sprinkle with cilantro. Garnish with lime wedges on the side.

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