INGREDIENTS:
MARINADE: 1/2 cup olive oil 1/4 cup tomato sauce 1/2 cup Basice Recaito
3/4 cup fresh orange juice 3 bay leaves 6 swordfish steaks
SAUCE: 1/4 cup (1/2 stick) butter 1/2 cup fresh orange juice 1/2 cup frozen passion fruit juice concentrate, thawed
2 garlic cloves, peeled and chopped 1 tablespoon Dijon mustard zest of 1 small orange, or more to taste
2 tablespoons olive oil 1 red bell pepper, seeded and diced, for garnish 1/4 cup chopped cilantro for garnish
1 Combine the marinade ingredients in a bowl. Add the fish, cover, and refrigerate for 2 hours. Turn the steaks every hour.
2 While the fish is marinating, prepare the sauce. Melt the butter and add the remaining ingredients, except the oil, bell pepper, and cilantro, and bring the mixture to a boil. Reduce the heat and simmer until the liquid is reduced to 2/3 cup. Set aside.
3 Drain the fish and discard the marinade. Heat the oil in a nonstick skillet and saute the fish until lightly browned on both sides.
4 To serve, arrange the fish on a platter and pour the sauce over it. Sprinkle the bell pepper and cilantro on top.
