1 tablespoon garlic, minced
1 tablespoon grated gingerroot
1/3 cup fresh lemon juice
2 cups vegetable oil
1 bay leaf, crumbled
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 pounds swordfish, cut into 1 1/2 inch pieces

Methods:

1. For the marinade: Combine the garlic, ginger and lemon juice in a nonreactive mixing bowl. Whisk in the oil a little at a time.Add the bay leaf, salt and pepper.Place the swordfish in a nonreactive container or a 1-gallon zip-lock plastic bag. Pour the marinade over the swordfish and refrigerate 1 to 2 hours.Remove the swordfish from the marinade and thread it onto presoaked bamboo skewers.

2. To grill, lightly brush the grill with vegetable oil. Lay the swordfish kabobs on the grill and cook for 6 to 8 minutes, turning often and basting with the warm marinade.Because of the high oil content of the marinade, baste sparingly to avoid grill flare-up. Serve hot.

1 tablespoon grated lemon peel
3/4 cup fresh lemon juice
3/4 cup extra virgin olive oil
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons prepared horseradish
2 garlic cloves, finely minced
1 teaspoon dried thyme, crushed
1 teaspoon salt
Freshly ground pepper to taste
1 bay leaf
1 1/2 pounds swordfish steaks

Methods:

1. In shallow glass dish, combine all ingredients except fish, mixing well.
2. Add swordfish turn to coat with marinade.Cover and refrigerate at least 2 hours, turning fish occasionally. Drain fish reserve marinade.
3. Preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from heat.
4. Grill swordfish over medium-hot heat about 7 minutes, basting lightly with marinade.Carefully turn swordfish and grill 5 to 6 minutes longer or until fish flakes easily when tested with a fork, basting lightly with marinade.

1 tablespoon butter
2 cloves garlic, peeled and chopped
1 teaspoon salt, divided
1 cup dry white wine
1 large red bell pepper, seeded and diced
1/4 cup powdered milk
1/2 teaspoon paprika
4 (6-ounce) swordfish steaks
1 clove large garlic, halved
1/4 teaspoon ground black pepper

Methods:

1. Preheat broiler.
2. Melt butter over medium heat in a small skillet. When foam subsides, sauté chopped garlic for 1 minute, until fragrant season with half the amount of salt. Add wine and red bell pepper.Bring to a simmer over medium-high heat and cook until liquid is almost totally evaporated, about 15 minutes. Transfer to a blender, add powdered milk and paprika and process until smooth.Transfer to a saucepan and hold warm over low heat.
3. Rub swordfish all over with halved garlic. Season with remaining salt and pepper.Place on broiler pan and cook, 4 inches from broiler for 4 minutes.Turn and broil another 3 minutes, or until fish flakes easily with a fork.
4. Pour sauce over fish and serve warm.

2 tablespoons olive oil
2 tablespoons butter
2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon ground black pepper
4 (6-ounce) swordfish steaks
1/3 cup tartar sauce

Methods:

1. Preheat the broiler.
2. In a small saucepan over low heat, combine olive oil, butter, Dijon mustard, vinegar and black pepper; whisk until melted and smooth.
3. Place swordfish steaks on a broiler pan. Brush the tops with oil and mustard basting sauce.Broil approximately 3 inches from the heating element for 6 minutes.Turn, baste the other side, and broil another 5 minutes. The center should still be just a little pink.
4. Serve with tartar sauce.

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 8x8x2″ 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.

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.