Grilled Swordfish with Balsamic Reduction

Grilled swordfish with balsamic reduction is a simple but elegant dish that is perfect for a summer dinner party. The swordfish is grilled to perfection and then topped with a sweet and tangy balsamic reduction. The result is a dish that is both flavorful and visually appealing.

The origins of grilled swordfish with balsamic reduction are unknown, but it is thought to have originated in Italy. The dish is typically made with fresh swordfish, which is grilled over high heat until cooked through. The balsamic reduction is made by simmering balsamic vinegar and honey together until it thickens. The reduction is then poured over the grilled swordfish and served immediately.

Prep time: 15 | Cook time: 10 | Serves: 2

Ingredients

• 1 pound swordfish steak
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat.
2. Brush the swordfish steak with olive oil and season with salt and pepper.
3. Grill the swordfish for 4-5 minutes per side, or until cooked through.
4. While the swordfish is grilling, make the balsamic reduction by combining the balsamic vinegar and honey in a small saucepan and bringing to a simmer over medium heat.
5. Simmer for 5-7 minutes, or until the reduction has thickened.
6. Pour the balsamic reduction over the grilled swordfish and sprinkle with parsley.
7. Serve immediately.

Why It Works

• The high heat of the grill sears the swordfish, creating a flavorful crust.
• The balsamic reduction adds a sweet and tangy flavor to the swordfish.
• The parsley adds a fresh, herbaceous flavor to the dish.