Grilled swordfish with fresh thyme and Balsamic Vinegar of Modena P.G.I. Glaze

Grilled swordfish with fresh thyme and Balsamic Vinegar of Modena P.G.I. Glaze - Ponti

INGREDIENTS

Balsamic Vinegar of Modena P.G.I. Glaze 40 ml
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
Grilled swordfish with fresh thyme and Balsamic Vinegar of Modena P.G.I. Glaze - Ponti

RECOMMENDED
PRODUCT

Grilled swordfish with fresh thyme and Balsamic Vinegar of Modena P.G.I. Glaze - Ponti
Grilled swordfish with fresh thyme and Balsamic Vinegar of Modena P.G.I. Glaze - Ponti

PREPARATION

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.

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Grilled swordfish with fresh thyme and Balsamic Vinegar of Modena P.G.I. Glaze - Ponti
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PONTI S.P.A.
VIA ERASMO FERRARI, 7
28074 GHEMME (NO) | ITALY
T: +39 0163 844 111

VAT No: IT 02579320033
SHARE CAPITAL FULLY PAID UP €10,000,000.00

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Grilled swordfish with fresh thyme and Balsamic Vinegar of Modena P.G.I. Glaze - Ponti
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