Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Swordfish with Balsamic Glaze
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- #66541
serves/makes:
ready in:
under 30 minutes
under 30 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)
directions
Prepare grill.
In 10-inch skillet, heat oil over medium-low heat. Add shallots and cook, stirring occasionally, until tender, about 4 minutes.
Add vinegar and brown sugar, then 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.
added by
mari84
nutrition data
Nutritional data has not been calculated yet.
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