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Maple-Balsamic Glazed Swordfish Steaks Recipe

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This recipe for Maple-Balsamic Glazed Swordfish Steaks is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-1/3 cup balsamic vinegar
-1/3 cup pure maple syrup
-2 tbsp reduced-sodium soy sauce
-4 (6 to 8 oz.) each swordfish steaks, each about 1 inch thick
-1 bunch swiss chard
-1 1/2 tbsp freshly ground black pepper, or to taste
-1 tbsp olive oil
-1 leek (optional)
Directions:
Directions:
-In a small saucepan, combine the vinegar, syrup, and soy sauce. Simmer over low heat until mixture is slightly syrupy and reduced by one-third, about 10-14 minutes. Remove from heat and let cool to room temperature.

-Place swordfish steaks in a resealable plastic bag. Pour the cooled balsamic-maple mixture into the bag, turn to coat fish, and refrigerate for at least 30 minutes, up to 2 hours (I let it marinate for about 2 1/2 hours and I only used half of the marinade and it saved the rest for the sauce).

-While fish marinates, slice chard into 1-inch wide ribbons, discarding any thicker or tough stems (I chopped the stems and sauted it with leeks then added the chard). Thoroughly wash the chard in cool water, drain in a colander, and set aside.

-Preheat oven to 425 degrees. Line a rimmed baking sheet with foil and spray with vegetable spray. (I used a ceramic dish).

-Remove swordfish from marinade, reserving marinade in a small saucepan. (I poured the marinade in the dish with the swordfish and cooked it like that). Place steaks on the prepared baking sheet and sprinkle generously on both sides with pepper. (I forgot to put the pepper on)

-Bake the swordfish for 12-15 minutes, until just cooked through (fish should flake easily with a fork).

-While fish cooks, heat saucepan with marinade over high heat and bring it to a boil. Then lower heat and simmer for 5 to 10 ,minutes to reduce by about one-third.

-While marinade simmers, heat oil in a large skillet over medium heat. Add the chard (and leeks if you are using them) and saute, stirring just until wilted, about 7 minutes. Transfer the cooked chard to a serving dish or platter. Top with the cooked swordfish steaks. Drizzle the simmered reserved marinade over the fish and cooked chard. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes, cook time 15 minutes
Personal Notes:
Personal Notes:
I served this with carrots too.

Calories: 340, Calories from fat: 90, Total fat: 10g, Saturated fat: 2 g, Cholesterol: 60 mg, Sodium: 530 mg, Total carbs: 27 g, Dietary fiber: 2 g, Protein: 34 g

 

 

 

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