SWORDFISH SKEWERS GLAZED WITH SWEET AND SOUR SAUCE

Swordfish Skewers Glazed with Sweet and Sour Sauce image

Yield makes 6 servings

Number Of Ingredients 7

1 cup balsamic vinegar, preferably aged at least 6 years
18 red or white pearl onions
2 pounds skinless swordfish cut into 1-inch cubes (about 30 pieces)
4 teaspoons extra-virgin olive oil
Salt
Freshly ground black pepper
12 fresh bay leaves, sage leaves, or sprigs rosemary

Steps:

Bring the balsamic vinegar to a boil in a small saucepan. Lower the heat to a gentle boil and cook until the vinegar is reduced to about 1/3 cup. Set aside.
Drop the pearl onions into a medium saucepan of boiling water and cook until softened but still quite firm, about 4 minutes. Drain and let stand until cool enough to handle. Slip off the skins, leaving the root intact and the onion whole.
Toss the swordfish cubes, onions, and olive oil together in a bowl. Season lightly with salt and pepper and toss again.
Prepare a charcoal or gas grill.
Thread the fish, onions, and bay leaves onto long wooden or metal skewers, dividing the ingredients evenly among the skewers and alternating them as you like. Grill the skewers about 4 inches from the heat, about 1 minute on each side (for a total of 4 minutes). Serve with drizzles of balsamic reduction and pass remaining reduction separately.