Be the first to Balsamic vinegar, brown sugar, and shallots create a syrupy glaze that is perfect with meaty swordfish. This can be on the table in less than 30 minutes. If you do not have a grill, use your oven's broiler.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 2 teaspoons olive oil
- 1/4 cup finely chopped shallots
- 1/2 cup balsamic vinegar
- 2 teaspoons brown sugar
- 2 teaspoons tomato paste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 swordfish steaks, 1 inch thick (6 ounces each)
Preparation:
Prepare grill.
In 10-inch skillet, heat olive oil over medium-low heat. Add shallots and cook, stirring occasionally, until tender, about 4 minutes. Add balsamic vinegar and brown sugar. Increase heat to high and boil until liquid has thickened and is syrupy, about 5 minutes. Remove from heat and stir in tomato paste until blended.
Sprinkle thyme, salt, and pepper on swordfish. Grill over medium-high heat 4 minutes. Turn swordfish and brush with glaze; grill until just opaque throughout, 3 to 4 minutes longer.
Yield: 4 servings
Recipe Source: The All New Good Housekeeping Cook Book edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.
In 10-inch skillet, heat olive oil over medium-low heat. Add shallots and cook, stirring occasionally, until tender, about 4 minutes. Add balsamic vinegar and brown sugar. Increase heat to high and boil until liquid has thickened and is syrupy, about 5 minutes. Remove from heat and stir in tomato paste until blended.
Sprinkle thyme, salt, and pepper on swordfish. Grill over medium-high heat 4 minutes. Turn swordfish and brush with glaze; grill until just opaque throughout, 3 to 4 minutes longer.
Yield: 4 servings
Recipe Source: The All New Good Housekeeping Cook Book edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.
