Grilled swordfish with orange, onion, and tomato relish
1 cup orange juice 1/2 cup red wine vinegar 2 tablespoons brown sugar, packed 2 medium oranges, peeled, seeded and cut into 1/4-inch dice 1 large (about 12 ounces) tomato, cored, seeded and cut into 1/4-inch dice 3 tablespoons finely chopped red onion 1 tablespoon chopped cilantro, optional 1-1/2 pounds swordfish (mahi-mahi, bluefish, tuna or shark may be used), about 3/4 inch thick, cut into 4 equal pieces While briquets are heating, combine orange juice, vinegar and brown sugar in large saucepan. Cook mixture, uncovered, on a low boil until reduced to about 1/3 cup (it will be syrupy), about 20 minutes. Stir often as mixture thickens to prevent scorching. Meanwhile, prepare relish by combining oranges, tomato and onion in colander or strainer and draining well. Transfer to bowl. Add cilantro and gently stir in all but 2 tablespoons of hot orange juice mixture. when ready to grill, rinse fish and pat dry. Brush both sides of fish with remaining 2 tablespoons of orange juice mixture. Place fish on oiled grill over hot coals and cook, turning once, until fish is opaque in center (cut into thickest part to test), 6 to 7 minutes total. Transfer fish to warmed serving platter or individual plates and spoon relish over top. Yield: 4 servings.