Tart Cherry Balsamic Glazed Swordfish

I had defrosted a swordfish steak without any idea of what I was going to make with it. I knew I had to cook it the next day but didn't want to run to the store so I found a recipe for a blueberry balsamic grilled swordfish and adapted it into the following recipe. All of this I already had at home making it really easy.

Ingredients:

• 4 swordfish fillets

• 2 teaspoons avocado or vegetable oil

• 1 teaspoon kosher salt

• 1 teaspoon fresh cracked pepper

Tart Cherry Balsamic Reduction:

• ¼ cup tart cherry jam

• ¼ cup balsamic vinegar

• 2 sprigs thyme

• kosher salt (to taste)

• black pepper (to taste)

• 2 Tablespoons water

Cooking:

1. Make the tart cherry balsamic reduction. Combine all ingredients for the tart cherry reduction in a small saucepan. Whisk occasionally over medium heat until it reduces by half (approximately 5 minutes). Then whisk in 2 tablespoons of water and cook until the sauce reaches your desired consistency. You want it to be almost syrupy, but not too thick. Remove the reduction from the heat and keep warm.

2. Season your swordfish and cook on medium high on the stove or at 400 degrees on a grill. Cook until 145 ° in the center. As a note, while you can eat other fish raw, it is ill advised to do so with Swordfish

3. Plate the swordfish, top with the glaze and serve

4. Enjoy!