1/2 pound green beans, trimmed and cut into 1-inch pieces
1 pound swordfish
1 (14.5-ounce) can chopped tomatoes, drained, juice reserved
3 cloves garlic, peeled and minced
2 teaspoons crushed dried oregano
1/4 teaspoon ground black pepper
1/4 cup kalamata olives, pitted and chopped
2 ounces feta cheese, crumbled

Methods:

1. Steam green beans for about 5 minutes, or until barely tender.Drain and set aside.
2. Rinse fish and pat dry. Trim off any skin and remove any bones, using tweezers or pliers, if necessary.Cut into 3/4-inch cubes and set aside.
3. In a wok or large skillet over medium heat, combine green beans, tomatoes with juice, garlic, oregano and pepper. Increase heat to medium-high and cook 5 minutes, stirring frequently.
4. Add fish and stir-fry until mostly opaque, but still barely translucent at the very center, 5 to 7 minutes, depending on the thickness of fish.
5. Stir in olives and heat through.Transfer to a warmed serving dish and sprinkle feta evenly over top before serving.

3/4 Cup Smucker’s Orange Marmalade
1/4 Cup soy sauce
1/4 Cup Honey
2 Tablespoons fresh lemon juice
1 Teaspoon garlic powder
1/2 Teaspoon ground ginger
4 6 oz. swordfish steaks (each about 3/4″ thick)
Cooked white rice

Methods:

Combine orange marmalade, soy sauce, honey, lemon juice, garlic powder and ginger in 8×8x2″ glass baking dish and stir. Add fish and turn to coat.Let marinate at room temperature 1 hour, turning occasionally.

Preheat broiler.Remove fish from marinade; place on broiler rack.Transfer marinade to small saucepan and boil 1 minute.Broil fish until just opaque in center, basting occasionally with marinade, about 4 minutes per side.Transfer fish to plates and serve with rice.

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• broiled blackened fish recipe

Salsa
1/2 Cup Smucker’s Cherry Preserves
1/2 Cup coarsely chopped onions
1 Cup coarsely chopped red bell peppers
1 Cup coarsely chopped green bell peppers
2 Cups coarsely chopped fresh tomatoes
1/4 Cup minced jalapeno or other hot chili peppers
1 Teaspoon hot pepper sauce
1/2 Teaspoon salt

Swordfish
3-4 Tablespoons vegetable oil
1-1/2 Pounds fresh swordfish, cut into 6 portions about 1″ thick
Salt & pepper to taste

Methods:

Combine all salsa ingredients in food processor blend for 1-2 minutes, or until salsa is slightly chunky. Season with pepper, additional hot pepper sauce, and/or additional salt, if desired.Heat oil in heavy cast iron or nonstick skillet over medium-high heat.Lightly season swordfish with salt and pepper place in skillet.

Cook on one side for 5-7 minutes turn and cook 8 minutes longer, or until done.Swordfish is done when slightly firm to the touch.Place swordfish on 7 individual serving plates top each with a few tablespoons of salsa.Garnish with fresh lemon slices, if desired.

2 tablespoons chopped fresh cilantro, divided use
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon ground black pepper, divided
12 ounces swordfish
1 cup fresh or frozen corn kernels, (thawed if frozen)
1/2 cup diced seeded tomato
2 tablespoons rice vinegar
1 serrano chili, seeded and minced
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
4 ounces Monterey Jack cheese, shredded
4 (10-inch) flour tortillas

Methods:

1. In a small bowl, combine half the cilantro, oil, garlic and half the pepper. Evenly coat swordfish with this mixture and allow to marinate, refrigerated, for at least 1 hour.
2. Preheat grill.
3. While the grill is heating, combine corn, tomato, vinegar, serrano, butter, salt and remaining black pepper in a small saucepan. Heat over medium heat until butter melts. Mix well, cover and hold warm while fish cooks. Set aside about 1/3 of a cup for garnish.
4. Grill swordfish on a lightly oiled grill, about 4 minutes per side, or until fish is thoroughly cooked (do not overcook).Flake with a fork into bite-sized pieces and combine with corn mixture and Monterey Jack cheese in a medium bowl; toss gently to combine. Spread mixture evenly between two tortillas. Cover with remaining tortillas and press down lightly.
5. Heat a large skillet over medium heat, and cook quesadillas (one at a time) for 2 to 3 minutes on each side until cheese melts and outside is lightly browned. Remove from pan and cut into wedges. Garnish with reserved corn relish.

* 1 orange, peeled, sectioned, and cut into bite-size
* 1/2 cup canned pineapple chunks, undrained
* 1/4 cup diced fresh mango
* 2 jalapeno peppers, seeded and minced
* 3 tablespoons orange juice
* 1 tablespoon diced red bell pepper
* 2 teaspoons white sugar
* 1 tablespoon chopped fresh cilantro
* 1/2 cup fresh orange juice
* 1 tablespoon olive oil
* 1/4 teaspoon cayenne pepper
* 1 tablespoon pineapple juice concentrate, thawed
* 1 1/2 pounds swordfish steaks

Methods:

1. Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
2. In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well.Marinate the swordfish in the mixture for 30 minutes.
3. Prepare an outside grill with oiled rack set 6 inches from the heat source.On a gas grill, set the heat to medium-high.
4. Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.

* 3 pounds fresh swordfish
* 1 cup vegetable oil
* 1/2 cup fresh lemon juice
* 1 teaspoon dried leaf oregano, crumbled
* 2 medium onions, each cut in 8 wedges
* 2 small bay leaves

Methods:

Remove skin from swordfish cut fish into 1-inch cubes.Place swordfish in a bowl combine remaining ingredients and pour over the swordfish cubes.Refrigerate for 2 to 3 hours. Oil 8 skewers thread swordfish and onion wedges on skewers.Place skewers on foil and brush with more of the marinade mixture.Broil swordfish kabobs for 15 minutes, turning a few times to cook evenly.Swordfish skewers serves.

* 2 pounds swordfish steaks
* 2 tablespoons lemon juice
* 1/2 cup dry sherry
* 1 tablespoon minced fresh ginger root
* 1 cup mango chutney

Methods:

1. Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place swordfish steaks in a medium baking dish. Cover with marinade.Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork.

* 1 1/2 pounds swordfish steaks
* 1/2 cup fresh orange juice
* 1 tablespoon grated fresh ginger
* 2 teaspoons sesame oil
* 2 tablespoons light soy sauce
* 1 tablespoon cornstarch
* 2 tablespoons water

Methods:

1. In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
2. Prepare an outside grill with an oiled rack set 6 inches above the heat source.
3. Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
4. In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

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• orange glazed swordfish