Balsamic-Ginger Glazed Swordfish
Balsamic vinegar, brown sugar, ginger and butter create a crispy glaze that is perfect with meaty swordfish. If you do not have a grill, use your oven´s broiler.
Ingredients
- 4 swordfish steaks, 1 inch thick (6 ounces each)
- 2 tablespoons butter
- 2 tablespoons minced ginger
- 1/4 cup balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Instructions
Preheat grill to medium-high heat. In preheated pan on medium heat, melt butter, then add ginger and cook 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. Rub swordfish with thyme, salt, and pepper. Just before placing on the grill, lightly brush each side with olive oil. Grill over medium-high heat for 4 minutes each side. Brush swordfish with glaze and grill on each side until glaze caramelizes on the fish (about 3 minutes each side). Recommend serving with drizzle of ancho chili paste (see recipe).
