Citrus Swordfish
source: Championship Barbecue by Paul Kirk
4 swordfish steaks, at least 1 inch thick
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
Nonstick cooking spray
Citrus Barbecue Sauce:
2 tablespoons soybean oil or other vegetable oil
1 tablespoon unsalted butter
1 cup minced onion
1 tablespoon pure ground red chile of your choice
1 dried ancho chile, seeded, soaked in hot water until softened, drained, and minced
1/2 teaspoon pure ground chipotle chile
1 cup fresh orange juice (about 4 oranges)
1/2 cup fresh lime juice (about 8 limes)
2 tablespoons fresh lemon juice
1/4 cup granulated cane sugar
1 tablespoon minced fresh cilantro leaves
1 teaspoon fine sea salt
1/2 teaspoon freshly ground white pepper
1. To make the barbecue sauce, combine the oil and butter in a medium-size nonreactive saucepan over medium heat. Add the onion, ground red chile, ancho chile, and chipotle chile and cook, stirring frequently, until the onion is tender but not browned. Stir in the citrus juices, sugar, cilantro, fine sea salt, and white pepper and bring to a boil. Reduce the heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally.
2. Rinse the fish under cold running water and pat dry with paper towels. Place the swordfish in a nonreactive baking dish or zippered-top plastic bag and pour 1 cup of the barbecue sauce over the fish, making sure the steaks are coated all over. Cover with plastic wrap or seal and let marinate for 30 minutes at room temperature or for 1 hour in the refrigerator. Reserve the remaining marinade.
3. Prepare a medium-hot fire in your grill.
4. Combine the coarse sea salt and black pepper in a small bowl and blend well. Remove the steaks from the marinade, shaking off any excess. Discard the marinade. Sprinkle the steaks with the seasoning mixture and coat with the cooking spray. Place the steaks directly over the coals, cover, and grill until the fish flakes easily, 7 to 8 minutes per side.
5. Serve the swordfish with the remaining barbecue sauce on the side.