Swordfish with Balsamic Glaze

Balsamic vinegar blended with brown sugar and reduced to a syrup makes a rich, winelike glaze that is perfect with meaty swordfish. For a delicious variation, serve the fish atop a salad.

2 teaspoons olive oil

1⁄4 cup finely chopped shallots

1⁄2 cup balsamic vinegar

2 teaspoons brown sugar

2 teaspoons tomato paste

1⁄4 teaspoon dried thyme

1⁄4 teaspoon salt

1⁄4 teaspoon ground black pepper

4 swordfish steaks, 1 inch thick (6 ounces each)

• Prepare outdoor grill for direct grilling over medium-high heat.
• In 10-inch skillet, heat oil over medium-low heat. Add shallots and cook, stirring occasionally, until tender, about 4 minutes. Add vinegar and brown sugar; heat to boiling over high heat. Boil until liquid has thickened and is syrupy, about 5 minutes. Remove from heat and stir in tomato paste until blended.
• Sprinkle thyme, salt, and pepper on swordfish. Place fish on grill and cook 4 minutes. Turn swordfish steaks and brush each with glaze; cook until just opaque throughout, 3 to 4 minutes longer.

Makes 4 main-dish servings.

Prep: 15 minutes

Grill: 7 minutes