Ingredients
1/2 tsp saffron threads
1 T lemon juice
1/2 cup EVOO
1/2 cup white wine vinegar
1 yellow onion, diced
3 cloves garlic, minced
1/4 cup chopped flat leaf parsley
1 tsp dried thyme
salt and pepper
6 6oz swordfish fillets
For garnish
3 lemons, cut in wedges
3 limes, cut in wedges
Preparation
on a cutting board, crush saffron threads lighly with the back of a knife blade. In a small bowl, combine saffron and lemon juice, and let sit 20 min. Whisk together all ingredients except fish, and use immediately or store in a covered jar in the fridge.
Marinate the fish for 30 min. Prepare grill and preheat to high. Grill fish about 4 min each side or until cooked through. Garnish with lemons and limes.
