Finely chop: coarse salt, fresh thyme and black pepper.
Add Balsamic Vinegar of Modena P.G.I. Glaze and olive oil.
Beat and blend with a fork.
Slightly oil the swordfish and grill it: it should remain pink inside.
Pour the sauce that you have just prepared on the swordfish.
4 swordfi sh slices (approx. 600 g)
fresh thyme 10 g
black pepper grains 5 g
coarse salt 20 g
olive oil 1.5 dl