SWORDFISH WITH BALSAMIC GLAZE

Balsamic vinegar blended with brown sugar and reduced to a syrup makes a rich, winelike glaze that is perfect with meaty swordfish. For a delicious variation, serve the fish atop a salad.

Prep: 15 minutes       Grill: 7 minutes

2 teaspoons olive oil

¼ cup finely chopped shallots

½ cup balsamic vinegar

2 teaspoons brown sugar

2 teaspoons tomato paste

¼ teaspoon dried thyme

¼ teaspoon salt

¼ teaspoon ground black pepper

4 swordfish steaks, 1 inch thick (6 ounces each)

1. Prepare outdoor grill for direct grilling over medium-high heat.

2. In 10-inch skillet, heat oil over medium-low heat. Add shallots and cook, stirring occasionally, until tender, about 4 minutes. Add vinegar and brown sugar; heat to boiling over high heat. Boil until liquid has thickened and is syrupy, about 5 minutes. Remove from heat and stir in tomato paste until blended.

3. Sprinkle thyme, salt, and pepper on swordfish. Place fish on grill and cook 4 minutes. Turn swordfish steaks and brush each with glaze; cook until just opaque throughout, 3 to 4 minutes longer. Makes 4 main-dish servings.

Each serving: About 226 calories, 30g protein, 5g carbohydrate, 8g total fat (2g saturated), 59mg cholesterol, 305mg sodium.

BALSAMIC-GLAZED SWORDFISH
WITH GREENS

Prepare fish as directed. In large bowl, whisk together 2 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, and ⅛ teaspoon salt. Add 2 cups each washed, dried, and torn Bibb and Boston lettuce and 2 cups sliced Belgian endive; toss to coat. Arrange greens on dinner plates; top with fish.

Each serving: About 299 calories, 31g protein, 8g carbohydrate, 16g total fat (3g saturated), 59mg cholesterol, 388mg sodium.