Grilled Swordfish With Red Onions

Recipe Ingredients

1/4 cup	59ml	Thyme-Peppercorn Oil - plus
1 1/2 tablespoons	22ml	Thyme-Peppercorn Oil - (see recipe)
2 lbs	908g / 32oz	Swordfish - cut into 4 pieces,
		And patted dry
4		Red onions - thinly sliced (medium)
2 tablespoons	30ml	Red wine vinegar

Recipe Instructions

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.

This recipe yields 4 servings.

Description:

"{Pesce Spada Alla Griglia Con Cipolle Rosse}"

Source:
Ciao Italia at http://www.ciaoitalia.com

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