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Balsamic-Ginger Glazed Swordfish

Posted on December 19, 2011.


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.


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


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).


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Posted By: Chief Foodie Officer