Pomegranate Glaze
1 cup pomegranate juice
½ cup white wine
1 tablespoon cornstarch
zest of one lemon
Pour the juice and wine into a saucepan. Simmer over medium heat until he liquid is reduced by half (about ten minutes). Dissolve the cornstarch in a tablespoon or two of the liquid, and then whisk it into the pan. Bring the mixture to a boil; then simmer until thickened so that it coat the back of a spoon. Add the lemon zest, and cool to room temperature. Then brush it liberally on the swordfish before putting the fish on the grill, and again after you turn the fish. (You also can drizzle the cooked fish with a teaspoon or so of the remaining glaze when it's on the dinner plate. This tastes good and makes for an attractive presentation.)
½ cup white wine
1 tablespoon cornstarch
zest of one lemon
Pour the juice and wine into a saucepan. Simmer over medium heat until he liquid is reduced by half (about ten minutes). Dissolve the cornstarch in a tablespoon or two of the liquid, and then whisk it into the pan. Bring the mixture to a boil; then simmer until thickened so that it coat the back of a spoon. Add the lemon zest, and cool to room temperature. Then brush it liberally on the swordfish before putting the fish on the grill, and again after you turn the fish. (You also can drizzle the cooked fish with a teaspoon or so of the remaining glaze when it's on the dinner plate. This tastes good and makes for an attractive presentation.)