Swordfish with Balsamic Glaze

2 tsps. olive oil
1/4 cup finely chopped shallots
1/2 cup balsamic vinegar
2 tsps. brown sugar
2 tsps. tomato paste
1/4 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. ground black pepper
4 swordfish steaks, 1 inch thick, 6 ounces each

Prepare grill. 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; increase heat to high and boil until liquid
has thickened and is syrupy, about 5 minutes. Remove from heat and stir in
tomato paste until blended. Sprinkle thyme, salt, and pepper on
swordfish. Grill over medium-high heat 4 minutes. Turn swordfish and brush
with glaze; grill until just opaque throughout, 3 to 4 minutes longer.
Serves 4.


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