¼ cup Champagne or other sparkling wine
1½ teaspoons grated grapefruit zest
¼ cup freshly squeezed grapefruit juice
2 tablespoons extra-virgin olive oil
2 tablespoons honey
1 shallot, minced
Freshly ground black pepper
4 swordfish steaks
Measure the Champagne, grapefruit zest, grapefruit juice, oil, honey, and shallot into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and pepper. (Makes ¾ cup; enough for 4-6 servings of meat or fish)
Add swordfish steaks to the bag, reseal and marinate 20-45 minutes at room temperature.
Remove the swordfish from the marinade, pat dry with paper towels, then grill on an oiled grill grate over direct high heat until medium-rare, 6 to 7 minutes (or until the desired doneness), turning once. Serve over mesclun greens tossed with grapefruit segments, sliced red onions and wedges of avocado dressed with a citrus vinaigrette.
"Marinades" by Lucy Vaserfirer (2014 The Harvard Common Press)