Recipe courtesy of Lidia Bastianich
Total:
1 hr 5 min
Active:
45 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat grill to medium-high heat.

In a small saucepan, bring the balsamic vinegar to a boil. Lower the heat and reduce the vinegar to about 1/3 cup, and set aside.

In a medium saucepan with boiling water, add the pearl onions, and cook until soft but still firm, about 4 minutes. Drain and let stand until cool enough to handle. Remove the skins, leaving the root intact and the onion whole.

In a large bowl, toss the swordfish cubes, onions, and olive oil together. Season lightly with salt and pepper and toss again.

Thread the fish, onions, and bay leaves onto wooden or metal skewers. Divide the ingredients evenly, alternating them on the skewers. Grill the fish skewers for about 1 minute on each side, for a total 4 minutes.

To serve, drizzle with a little of the balsamic reduction.

IDEAS YOU'LL LOVE

Swordfish Provencal

Recipe courtesy of Ina Garten

Swordfish with Tomatoes and Capers

Recipe courtesy of Ina Garten

Chinese Spareribs with Teriyaki Glaze

Recipe courtesy of Tyler Florence

Glazed Salmon With Spiced Carrots

Recipe courtesy of Food Network Kitchen

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Chocolate Doughnut Glaze

Recipe courtesy of Alton Brown

Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary

Recipe courtesy of Rachael Ray

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking