Grapefruit-Champagne Marinade with Swordfish

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

Kosher salt

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.

Serves four.

"Marinades" by Lucy Vaserfirer (2014 The Harvard Common Press)