PREPARATION
Brush the swordfish steaks with olive oil, season with salt, pepper, and freshthyme, and grill over medium-high heat for about 3–4 minutes per side. Transferto a plate and finish generously with Ponti Glaze with Balsamic Vinegar ofModena. The glaze adds a rich, sweet-and-tangy touch that enhances the naturalflavor of the grilled fish.