Grilled Swordfish with Caramelized Onion and Citrus Glaze

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced onions and cook for 20-25 minutes, stirring occasionally, until deep golden brown and caramelized. In the last 2 minutes, stir in minced garlic, balsamic vinegar, and honey. Season with salt and pepper to taste. Transfer to a plate and set aside.

   Tip: Low, patient heat is key for proper caramelization—resist the urge to increase temperature.

2. 2

   While onions caramelize, prepare the glaze by whisking together lemon juice, white wine, 1.5 tablespoons olive oil, chopped thyme, and a pinch of salt in a small bowl. Set aside.

3. 3

   Pat swordfish steaks dry with paper towels. Brush both sides generously with remaining olive oil and season evenly with salt and pepper.

   Tip: Dry fish ensures better searing and prevents sticking on the grill.

4. 4

   Preheat grill to medium-high heat (around 400°F). Oil the grill grates to prevent sticking.

5. 5

   Place swordfish steaks on hot grill and cook for 4-5 minutes per side without moving them, until they develop a golden crust and the fish is opaque throughout. The internal temperature should reach 145°F.

   Tip: Don't flip too early—give the fish time to develop a flavorful crust.

6. 6

   Transfer grilled swordfish to serving plates. Top each steak with a generous portion of caramelized onions.

7. 7

   Drizzle the lemon-herb glaze over and around each fillet, garnish with fresh thyme sprigs if desired, and serve immediately.

   Tip: The warm fish will gently warm the glaze, enhancing all the flavors.