1/4 cup unsweetened orange juice
3 tablespoons minced fresh mint
1 tablespoon peeled, grated gingerroot
1 tablespoon grated orange rind
2 tablespoons bourbon
2 (8-ounce) swordfish steaks (3/4 inch thick)
4 (1/4-inch-thick) orange slices
Vegetable cooking spray
Fresh mint sprigs (optional)
Combine first 5 ingredients in a large shallow dish. Place swordfish steaks and orange slices in a single layer in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400). Place steaks on rack; grill, covered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer steaks to a serving platter, and cut each steak in half.
Place orange slices on grill rack; grill, covered, 2 minutes on each side. Cut each slice into thirds, and arrange on serving platter. Garnish with fresh mint sprigs, if desired.
Yield: 4 servings