Swordfish Skewers Glazed with Sweet and Sour Sauce

Total Time:
1 hr 5 min
Prep:
45 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 cup balsamic vinegar
  • 1 pound red or white pearl onions
  • 2 pounds swordfish, cut into 1-inch cubes
  • 4 teaspoons extra-virgin olive oil
  • Salt and pepper
  • 12 fresh bay leaves
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.


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