Ingredients
1 Cup Balsamic Vinegar
1/4 Cup honey
1 1/2 lbs Swordfish Steaks cut into 1" cubes
1/3 lb thinly sliced prosciutto sliced into 1" wide strips
20 - 30 fresh sage leaves
Bamboo Skewers soaked in water for 1 hour
Preparation
Combine the vinegar and honey in a small saucepan. Bring to a boil over high heat, then reduce to a simmer. Cook stirring occasionally until the mixture is thick and syrupy, about 15 minutes. Set aside. Can be prepared ahead and stored in the refridgerator. Bring to room temperature before using.
Prepare Barbecue (medium-high heat)
Prepare the Swordfish cubes: Wrap a sage leaf around a swordfish cube. The leave may only cover one or two sides of the cube. Then wrap a strip of prosciutto around the swordfish cube, covering 4 sides of the cube, and securing the sage leaf. Repeat this process with the remaining swordfish cubes. Place the cubes on the skewers, making sure that the skewers go through the prosciutto, to secure it.
Grill the skewers until the swordfish is just cooked through, about 8 minutes, turning occasionally.
Drizzle the skewers with the balsamic glaze, and serve.
