Marinated And Glazed Swordfish

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Wolfgang Puck


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4 slices swordfish, 6 ounces each, about 1-inch thick

Extra-virgin olive oil, for brushing fish and grill

freshly ground black pepper

1/4 cup extra-virgin olive oil or hazelnut oil

2 tablespoons orange or mandarin marmalade

1 teaspoon minced fresh ginger

1 teaspoon minced garlic (1 clove)

1/2 teaspoon freshly ground white pepper


1/4 cup fresh lemon juice

1/4 cup white wine vinegar

1/4 cup fresh orange juice

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