Recipe - Grilled Swordfish With Orange Onion And Toma

1 cup Orange juice
One half cup Red wine vinegar
2 tablespoon Brown sugar, packed
2 Medium oranges, peeled,
seeded and cut into 1/4"
1 Large tomato, cored, seeded
and cut iinto 1/4" dice
3 tablespoon Finely chopped red onion
1 tablespoon Chopped ciilantro
2 pound Swordfish, about 3/4" thick
cut into 4 equal pieces

While grill is heating, combine orange juice, vinegar and brown sugar in
a large saucepan. Cook mixture, uncovered at a low boil until reduced to
about One half cup., about 20 minutes. Stir often as miixture cooks, to prevent
scorching.
Meanwhile combine oranges, tomato and onion in a colander or strainer and
drain well. Transfer to a bowl, add cilantro and gently stir in all but 2
tablespoons hot orange juice syrup. Set aside.
When ready to grill, rinse fish and pat dry. Brush both sides of the fish
with the remaining orange juice mixture. Place fish on oiled grill over hot
coals and cook, turning once, until fish is opaque in the center, 67
miinutes total.
Remove from grill, transfer to serving platter and spoon relish over top.