Ingredients:
1 tablespoon olive oil
1/3 cup finely chopped shallots
1 tablespoon finely chopped fresh thyme
1/2 teaspoon sugar
1/2 teaspoon grated lemons, rind of
2 tablespoons Dijon mustard
2 tablespoons white wine
2 lbs swordfish steaks, cut into 6 serving-sized pieces
Directions:
Heat grill.
In small non-stick skillet, heat oil over medium heat until hot.
Add shallots; cook and stir 3 minutes or until tender.
Remove from heat; stir in thyme, sugar, lemon peel, mustard and wine until well-blended.
Spread half of mixture on 1 side of swordfish steaks.
When ready to grill, oil grill rack.
Place swordfish, spread-side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
Cook 6 minutes.
Turn swordfish; spread remaining shallot mixture over swordfish.
Cook an additional 5 to 7 minutes or until center of fish flakes easily with fork.
Servings: 6
Time preparation: 15 min.
Time total: 31 min.