Swordfish with pickled onion, olive, and orange salsa recipe

Ingredients

• 4 (5- to 6-ounce) fresh or frozen swordfish or tuna steaks
• 2 oranges
• 3 tablespoons olive oil
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 recipe Pickled Onions
• ¼ cup chopped, pitted kalamata olives
• 2 tablespoons snipped fresh Italian (flat-leaf) parsley, thyme, oregano, basil, and/or tarragon
• 1 recipe Herbed Wild Rice or hot cooked rice (optional)

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Section orange over a medium bowl to catch juice. Reserve orange sections. Add 2 tablespoons of the oil, the salt, and pepper to the orange juice. Whisk to combine. Place swordfish in a large resealable plastic bag set in a shallow dish. Pour orange juice mixture over fish in the bag; seal bag. Turn to coat fish. Marinate in the refrigerator for 30 minutes to 1 hour, turning bag occasionally.
2. Meanwhile, for salsa, chop the reserved orange sections and place in a medium bowl. Drain Pickled Onions, discarding the liquid. Add onions to the bowl with the oranges. Add the olives, fresh herbs, and the remaining 1 tablespoon olive oil. Toss to combine; set aside.
3. For a charcoal or gas grill, place fish on the greased rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes per ½-inch thickness of fish or just until fish begins to flake when tested with a fork, turning once halfway through grilling. Remove from grill. Serve fish over Herbed Wild Rice and top with orange salsa.
Pickled Onions
4. In a medium screw-top jar combine ⅔ cup very thinly sliced red onion cut into 1-inch pieces, ⅔ cup sherry vinegar or cider vinegar, 2 tablespoons sugar, and ¼ teaspoon salt. Cover and shake to combine. Chill for at least 30 minutes or up to 3 days.
Herbed Wild Rice
5. Rinse ⅔ cup uncooked wild rice in a strainer under cold running water about 1 minute. In a medium saucepan combine the wild rice, one 14.5-ounce can chicken broth, 1 cup water, 1 bay leaf, and ⅛ teaspoon ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in ⅔ cup uncooked long grain white rice. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until rices are tender and liquid is absorbed. Discard bay leaf. Stir in 1 tablespoon snipped fresh Italian (flat-leaf) parsley, thyme, oregano, basil, and/or tarragon.