Grilled fish gets “kicked up a notch” in this balsamic grilled swordfish recipe from Emeril Lagasse’s famed NOLA restaurant in New Orleans. 

BALSAMIC GRILLED SWORDFISH

Ingredients

4 (6-ounce) swordfish fillets

1 recipe Balsamic-Rosemary Marinade, recipe follows

1 recipe Balsamic Syrup, recipe follows

Instructions

Preheat grill to medium-high heat.                                  

Place the swordfish in a baking dish or other shallow container and cover with the Balsamic-Rosemary Marinade.  Allow the fish to stand in the marinade for about 5 minutes, turning occasionally to coat. 

Remove the swordfish steaks from the marinade, discarding the marinade.  Grill the swordfish until cooked, but still slightly rare in the center, turning once, about 7 minutes. 

Place swordfish on each plate and drizzle with Balsamic Syrup.

 

Balsamic-Rosemary Marinade

Ingredients

½ cup balsamic vinegar

1 tablespoon fresh rosemary leaves

1 tablespoon Dijon mustard

1 tablespoon light brown sugar

¾ teaspoon chopped fresh garlic

1 tablespoon chopped green onions

1 tablespoon Emeril’s Worcestershire sauce, recipe follows

1 tablespoon soy sauce

1 1/8 teaspoon coarsely ground black pepper

¾ cup vegetable or other salad oil

2 tablespoons extra-virgin olive oil

Instructions

Combine the first 9 ingredients in a blender or food processor and process until combined.  With the machine running slowly drizzle in the vegetable oil until the mixture is emulsified and slightly thickened.  Drizzle in the extra-virgin olive oil with the machine running. 

 

Balsamic Syrup

Ingredients

1 cup plus 1 tablespoon balsamic syrup

1 cup sugar

Instructions

Heat syrup and sugar in a small saucepan over medium heat.   Allow mixture to reduce until it reaches 220˚ F when tested with a thermometer.  Cool slightly.  Mixture should be thick and syrupy.

 

Emeril's Worcestershire Sauce

Ingredients                

2 tablespoons olive oil

6 cups coarsely chopped yellow onions

4 jalapenos, chopped (including stems and seeds)

2 tablespoons minced garlic               

4 (2-ounce) cans anchovy fillets

2 medium lemons, skin and white pith removed

12 ounces fresh horseradish, peeled and grated

2 quarts white distilled vinegar

4 cups water

4 cups dark corn syrup

2 cups Steen’s 100% Pure Cane Syrup

2 tablespoons salt

½ teaspoon whole cloves

2 teaspoons freshly ground black pepper

3 (1-pint) canning jars

Instructions

Combine the oil, onions, and jalapenos in a large stockpot over high heat and cook, stirring, until the onions are slightly soft, 2 to 3 minutes.  Add the garlic, anchovy fillets, lemons, horseradish, vinegar, corn syrup, cane syrup, salt, cloves, and pepper and bring to a boil.  Reduce the heat and simmer, uncovered, stirring occasionally, until the mixture is reduced to about 6 cups and just barely coats the back of a wooden spoon, about 6 hours.  Strain through a fine-mesh strainer into a clean container.

Sterilize three (1-pint) canning jars and their lids and rings according to the manufacturer’s directions.  Spoon the hot mixture into the jars, filling them to within 1/2 –inch of the rims.  With a clean damp towel, wipe the rims, and fit with the hot lids.  Tightly screw on the metal rings.

Place the jars, without touching one another, on a rack in a canning kettle or large stockpot filled with enough rapidly boiling water to cover the jars by 1 inch.  Process for 15 minutes.

Using tongs, transfer the jars to a towel and let cool completely.  Test the seals, and tighten the rings as needed.  Store in a cool, dark place for at least 2 weeks before using.  After opening, store in the refrigerator.

Recipe courtesy of Emeril's NOLA