GRILLED SWORDFISH WITH FRESH THYME AND BERTOLLI ITALIAN GLAZE WITH BALSAMIC VINEGAR OF MODENA
- Serves 4
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- prep time: 5 minute(s)
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- cook time: 10 minute(s)
Ingredients:
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3 Tbsp. Bertolli® Italian Glaze with Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP
1-1/2 Tbsp. Bertolli® Classico™ Olive Oil plus more for grilling
2-3 tsp. chopped fresh thyme leaves
1/2 tsp. Kosher salt
1/4 tsp. ground black pepper
1-1/2 lbs. swordfish steaks (about 1/2-inch thick)
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Directions:
- Combine Bertolli Italian Glaze with Balsamic Vinegar of Modena, Bertolli Classico Olive Oil, fresh thyme, salt and pepper, in small bowl; set aside.
- Brush fish with additional Bertolli Extra Light Tasting Olive Oil. Grill swordfish, turning once, until fish flakes with a fork, about 10 minutes. Drizzle vinegar mixture over fish and serve. Season, if desired, with salt and pepper.
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