Grilled Swordfish

By tjm01

Ingredients

• 4 swordfish steaks (10 oz each)
• 2 tsp salt, divided
• 1 tsp pepper, divided
• 3 Tbsp. olive oil, divided
• 3 Tbsp. lemon juice, divided
• 2 shallots, minced
• 1/4 cup red wine
• 2 Tbsp. balsamic vinegar
• 2 cups halved cherry tomatoes
• 2 tsp. chopped fresh thyme leaves

Details

Servings 8

Preparation

Step 1

In a large plastic bag, combine swordfish steaks, 1 tsp. salt, 1/2 tsp. pepper, 2 Tbsp. olive oil and 1 Tbs. lemon juice. Seal the bag and turn to coat; chill 30 minutes. Heat grill to medium high. Grill 10 minutes, turning once. In large skillet, cook shallots in remaining hot oil until softened. Add red wine and balsamic vinegar; bring to a boil for 1 minute. Remove from heat; stir in remaining ingredients. Drizzle mixture over swordfish.