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
4 (6-ounce) swordfish fillets
1 recipe Balsamic-Rosemary Marinade, recipe follows
1 recipe Balsamic Syrup, recipe follows
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.
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
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.
1 cup plus 1 tablespoon balsamic syrup
1 cup sugar
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
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
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