Flavors and Recipes

Grilled Swordfish with fresh thyme and Glaze with Balsamic Vinegar of Modena PONTI

Easy x4

Finely chop the coarse salt, fresh thyme and black pepper. Join the gastronomic Glaze with Balsamic Vinegar of Modena IGP PONTI, and the olive oil, beating well with a fork.
Lightly grease with oil the swordfish and grill it keeping it pink inside.
Sprinkle the swordfish just grilling with the previously prepared sauce.

4 swordfish tranches
10 g of fresh thyme
5 g of black peppercorns
20 g of coarse salt
1.5 dl olive oil
40 ml of Glaze with Balsamic Vinegar of Modena IGP PONTI