Fish Steaks Marinated in Recaito:

Marinade:
1/2 cup olive oil
2 bay leaves
1/2 cup Sofrito ( can be bought in Latin Markets or prepared with onions, green peppers, pimientos, garlic cloves, cilantrillo and green pitted olives, all chopped by hand or processed in a food processor )
1/4 cup tomato juice or 1 chopped tomato
2 tb sour orange juice or 1/2 cup white wine

6 halibut or swordfish steaks

Sauce:
1/2 stick butter
1/2 cup orange juice
1/2 cup guava nectar
2 garlic cloves crushed
1 tb. mustard
2 tb. olive oil
1 red bell pepper, sliced for garnish
1/4 cup chopped cilantro, for garnish

Combine marinade in bowl. Add the fish and refrigerate for 3 hours. Turn the steak frecuently. Prepare the Sauce. Melt the butter and add the remaining ingredients, except the oil, bell pepper and cilantro, and bring the mixture to a boil. Reduce the heat and simmer until the liquid is reduced to 2/3 cup. Set Aside. Drain the fish and discard the marinade. Heat the oil and sauté the fish until browned on both sides. Serve the fish in a platter with the sauce over it. Sprinkle for garnish with the bell pepper and cilantro.