Grilled Swordfish with Red Onions
Thyme-peppercorn oil and slow-cooked red onions give this dish exquisite flavor. To make a quick version of the oil, smash a few peppercorns with a heavy skillet, chop a handful of thyme, and combine with olive oil. A dash of red wine vinegar provides just the right agrodolce – sweet-and-sour – balance of flavors.
- 1/4 cup plus 1 1/2 tablespoons Thyme-Peppercorn Oil
- 2 pounds swordfish, cut into 4 pieces and patted dry
- 4 medium red onions, thinly sliced
- 2 tablespoons red wine vinegar
- Early in the day, marinate the fish: Pour 2 1/2 tablespoons of the oil into a glass dish large enough to hold the fish in one layer. Add the fish, turning to coat. Cover and refrigerate until ready to grill.
- Preheat a charcoal or gas grill. In a skillet, heat the remaining 3 tablespoons oil. Add the onions and cook over low heat, stirring occasionally, until they have darkened and are caramelized, about 20 minutes. Raise the heat to high, stir in the vinegar, and let the vinegar evaporate. Reduce the heat to low and keep warm.
- Grill the fish for about 4 minutes on each side, basting with the marinade just until a knife is easily inserted. Remove the fish to a serving dish. Place the onions on top and serve immediately.
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