INGREDIENTS
1 TBSP. olive oil
1/2 medium onion, diced
2 TBSP. grated fresh ginger
1/4 cup white vinegar
1 cup adobo or barbecue sauce
2 TBSP. brown sugar
1/2 tsp. freshly ground black pepper
2 lbs. swordfish fillets, cut into 1 1/2inch thick steaks
Olive oil for brushing fish
Coarse salt
Freshly ground black pepper
DIRECTIONS
Heat the oil in a skillet over medium low heat.
Saute the onions until soft, about 5 to 7 minutes.
Add the ginger and cook for 1 minute to release the aromas.
Add the vinegar and simmer to reduce by half.
Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes.
Place the sauce in a blender and puree.
Heat a grill.
Brush swordfish steaks with olive oil and sprinkle with salt and pepper.
Grill fish about 7 minutes, brushing with ginger barbecue sauce.
Turn, brush with barbecue sauce and grill another 3 minutes, or until cooked through. Serve.
