Grilled Swordfish With Fresh Thyme And Bertolli Italian Glaze With Balsamic Vinegar Of Modena

Ingredients

• 3 Tbsp. Bertolli® Italian Glaze with Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP
• 1-1/2 Tbsp. Bertolli® Classico™ Olive Oil plus more for grilling
• 2-3 tsp. chopped fresh thyme leaves
• 1/2 tsp. Kosher salt
• 1/4 tsp. ground black pepper
• 1-1/2 lbs. swordfish steaks (about 1/2-inch thick)

Directions

1. Combine Bertolli Italian Glaze with Balsamic Vinegar of Modena, Bertolli Classico Olive Oil, fresh thyme, salt and pepper, in small bowl; set aside.
2. Brush fish with additional Bertolli Extra Light Tasting Olive Oil. Grill swordfish, turning once, until fish flakes with a fork, about 10 minutes. Drizzle vinegar mixture over fish and serve. Season, if desired, with salt and pepper.