Swordfish Skewers Glazed with Sweet and Sour Sauce

1. 1

   Bring the balsamic vinegar to a boil in a small saucepan.

2. 2

   Lower the heat to a gentle boil and cook until the vinegar is reduced to about 1/3 cup.

3. 3

   Set aside.

4. 4

   Drop the pearl onions into a medium saucepan of boiling water and cook until softened but still quite firm, about 4 minutes.

5. 5

   Drain and let stand until cool enough to handle.

6. 6

   Slip off the skins, leaving the root intact and the onion whole.

7. 7

   Toss the swordfish cubes, onions, and olive oil together in a bowl.

8. 8

   Season lightly with salt and pepper and toss again.

9. 9

   Prepare a charcoal or gas grill.

10. 10

    Thread the fish, onions, and bay leaves onto long wooden or metal skewers, dividing the ingredients evenly among the skewers and alternating them as you like.

11. 11

    Grill the skewers about 4 inches from the heat, about 1 minute on each side (for a total of 4 minutes).

12. 12

    Serve with drizzles of balsamic reduction and pass remaining reduction separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.