Swordfish with Onion Jam Recipe

You can make the onion jam ahead of time and bring it to room temperature before serving. Although we serve this with swordfish, it's also an excellent choice for mahi mahi, tuna, or bluefish. It's important to use a large pan so there's plenty of space for the onions to caramelize. Any extra jam can be frozen. Unfrozen, it will stay fresh, refrigerated for three to four days.

Swordfish with Onion Jam Ingredients:

Swordfish with Onion Jam
  • 3 tablespoons Olive Oil (plus more for the fish)
  • 2.5 lbs Red Onions (julienned)
  • 1/2 cup Red Wine Vinegar
  • 2-3 tablespoons Sugar (extra-fine)
  •  Salt
  •  Black Pepper (freshly milled)
  • 2 lbs Swordfish Steaks

Yield: 4
Prep Time: 5 minutes.
Cook Time: 40 minutes.
Total Time: 45 minutes.

Swordfish with Onion Jam Cooking Directions:

Heat the oil in a large skillet. Add the onions. Cook over medium-high heat for 5 minutes. Do not stir. Lower the heat and cook for 20 minutes longer, only stirring to prevent scorching. The onions should be browned and reduced in volume. Add 1/2 cup water and continue cooking for 10 minutes longer. Add the vinegar and sugar. Bring the mixture to a boil and let cook for 15 minutes, stirring often. The onions will achieve a jamlike consistency. Cool to room temperature before serving. Season with salt and pepper to taste.
Preheat the broiler.
Brush the swordfish with oil. Broil for 8 to 12 minutes, or until cooked through. Serve flanked with the onion jam.
-- Executive Chef Rich Vellante

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