This was a really healthy and yummy dinner last night! It came from Steven Raichlen’s “BBQ USA” and I highly recommend trying it.
2 tbs butter or olive oil
2 medium red onions, thinly sliced
2/3 cup balsamic vinegar
1/3 cup red wine
1 tbs honey, or more to taste
Kosher salt and fresh cracked black pepper
4 swordfish steaks, 6 to 8 oz each
3 tbs olive oil
Salt and black pepper
1 tbs chopped fresh rosemary
3 tbs dry white vermouth or white wine
1 tbs fresh lemon juice
Melt the butter in a nonstick skillet over medium-high heat. Add the onions and cook until softened, 2-3 minutes. Don’t let them brown. Add the vinegar, wine, and honey and bring to a boil.
Reduce the heat to medium and let the onions simmer until they have a jamlike consistency and the vinegar and wine have completely absorbed. This takes around 30 to 45 minutes; lower the heat as the liquid absorbs and stir occasionally so as not to scorch the onions. Season with salt and pepper to taste. Turn off the heat and let cool.
Place the fish in a nonreactive baking dish to marinate. Brush with oil, then sprinkle with salt, pepper and rosemary on both sides. Combine the remaining olive oil, lemon juice and vermouth in a bowl, then pour over the fish. Marinate 30 minutes to 1 hour.
Set up a grill, indoor or outdoor, to high heat. Grill fish for 4 minutes per side, until just cooked through. Serve hot with onion jam on top. Enjoy!!