Grilled swordfish with Balsamic Vinegar of Modena IGP


  • Swordfish
  • Lemon
  • Extra virgin olive oil
  • Chopped parsley
  • Black pepper
  • Saffron
  • Balsamic Vinegar of Modena IGP : FM02/bello


Prepare a sauce to marinate the swordfish; in a bowl put the lemon juice, a drizzle of olive oil, some saffron stigmas, chopped parsley, salt and pepper and a teaspoon of Balsamic Vinegar of Modena IGP.

Marinate the swordfish for a few hours and cook it on the grill not too close to the coals, brushing it occasionally with the marinade sauce.

Serve hot.

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