Ingredients
2 swordfish steaks
4 garlic cloves, chopped
3 T olive oil
10 oz cherry tomatoes, halved
1/2 t saffron
1 T lemon juice
2 T thyme, chopped
Preparation
DIRECTIONS: Cook swordfish on a smoking hot grill for 4 minutes per side. Sauté garlic for 1 minute in olive oil. Add cherry tomatoes and saffron. Cook for 5 minutes on medium-low heat. Top with lemon juice and thyme. Spoon sauce on top of swordfish. Wine Pairing: Carmenère, Chile
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