This recipe calls for one of most favorite pantry staples: balsamic reduction. It's so easy to make and adds such a punch to cheese plates, salads, dressings, even as a drizzle over ice cream. Simply pour a bottle of very average balsamic vinegar into a saucepan over low heat and cook/reduce it until it is a syrupy consistency. Let it cool and pour it into a jar or squeeze bottle.
grilled swordfish with olive salsa
1lb to 1 1/2 lb swordfish
salt and pepper
1 T butter
1 T balsamic reduction
Preheat oven to 325º
Drizzle the fish with a little olive oil and season with salt and pepper.
Grill until just about done, about 4 minutes on one side, 2-3 on the second. Remove from the grill and place the fish on a baking sheet, divide the butter between the pieces. Finish the fish in the oven just until the butter has melted, about 30 seconds.
2/3 c mixed olives, pitted and roughly chopped
1/2 c cherry tomatoes, quartered
1 clove garlic, minced
5 basil leaves, stacked, rolled and cut into ribbons
1/2 t meyer lemon zest
2 t olive oil
2 t balsamic reduction
Mix all of the above together and set aside.
1 large onion, sliced into rings
1 T butter
1 t olive oil
1/2 t sugar