mains, seafood, sauces + dressings

grilled swordfish with olive salsa

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It's a pretty rare event in Colorado to walk by the seafood counter and spy some sparkling swordfish.  And not an easy one for this girl to resist.

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

fish:

1lb to 1 1/2 lb swordfish

olive oil

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.

salsa:

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.

caramelized onions:

1 large onion, sliced into rings

1 T butter

1 t olive oil

1/2 t sugar

Caramelize the onions by melting the butter and olive oil in a skillet over med-high heat.  Add the onions and coat with butter/oil mixture.  Turn down the heat to low, adding  the sugar about 10 minutes into the process.  Continue to stir and cook slow until they are golden and, well, caramelized.  Season with salt and pepper.
To plate, lay a small bed of onions, place a serving of fish on top, top with a few spoonfuls of olive salsa and quickly drizzle a small amount of the balsamic reduction.