Grilled Swordfish

INGREDIENTS 

• 4 swordfish fillets
• 2 teaspoons avocado or vegetable oil
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked pepper

BLUEBERRY BALSAMIC REDUCTION

• ¼ cup blueberry jam
• ¼ cup balsamic vinegar
• 2 sprigs thyme
• kosher salt (to taste)
• black pepper (to taste)
• 2 Tablespoons water ((more as needed))

INSTRUCTIONS

1. Make the blueberry balsamic reduction. Combine all ingredients for the blueberry balsamic 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. Preheat the grill. Preheat your grill for 2-zone cooking (one side of the grill with indirect heat and the other with direct heat) with an overall grill temperature of 400 degrees F.
3. Grill hot. Drizzle both sides of the swordfish with your high temperature cooking oil and season with salt and pepper. Place your swordfish directly on the direct heat side of the grill and cook for 2-3 minutes per side, flipping carefully with a metal spatula.
4. Cook over indirect heat. Move fillets over to the indirect heat side of the grill. Grill for 5 minutes without filliping until the internal temperature of the swordfish reaches your desired temperature (FDA recommends 145 degrees F). You can likely remove the fish from the grill at 140 degrees F with carryover cooking increasing the temperature to the target 145 degrees F.
5. Rest and serve. Remove the swordfish from the grill to a serving platter. Drizzle with the blueberry balsamic reduction, rest for 5-10 minutes, then serve.