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Step 1: Grilled Swordfish
Ingredients:
- 4 - 1 inch thick Swordfish Fillets (About 2 Pounds)
Directions:
- Preheat the grill.
- Brush swordfish with olive oil, and sprinkle with salt and pepper.
- Grill on medium-high heat for 5 minutes on each side until the center is cooked.
Step 2: Roasted Winter Vegetables
Ingredients:
- 2 Large carrots, peeled
- 2 Large parsnips, peeled
- 1 Medium yam, peeled (You may use yams or white sweet potatoes)
- 1 pound Butternut Squash, peeled
- 1 pound Brussel Sprouts
- 3 tablespoons Good olive oil
- 1 ½ teaspoons Freshly ground pepper
- 3 tablespoons Fresh thyme, leaves only
Directions:
- Preheat oven to 425℉
- Cut the carrots, parsnips, yams and butternut squash into ¾ inch to 1 inch cubes.
- Cut brussel sprouts in half.
- Place all vegetables into a bowl and drizzle them with olive oil, salt, pepper and thyme. Toss well.
- Place in 9x13 inch pan and cover with aluminum foil.
- Bake for 25 to 30 minutes.
- Remove foil and let bake for 8 to 10 more minutes, or until all vegetables are tender and golden-brown.
- Place vegetables onto plates and top with a grilled swordfish fillet.
Step 3: Balsamic Reduction
Ingredients:
- 1 cup Balsamic vinegar
- 6 tablespoons Sugar
- 1 Cinnamon stick (About 2 inches)
- Pinch of salt
Directions:
- Combine all ingredients in a medium, nonreactive saucepan.
- Bring to a simmer over medium-high heat.
- Once ingredients begin to simmer, turn down heat to keep at a low simmer for 10 to 15 minutes, until the mixture begins to thicken and reduce. Be sure to watch carefully as to not burn it.
- When mixture coats a spoon, it will be thick enough.
- Drizzle reduction over swordfish fillet and serve hot.
