Grilled Swordfish With Chimichurri Marinade

• 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

1. 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.
2. 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.

threads, lemon juice, evoo, white wine vinegar, yellow onion, garlic, flat leaf parsley, thyme, salt, swordfish fillets, lemons

Taken from www.epicurious.com/recipes/member/views/grilled-swordfish-with-chimichurri-marinade-50010322 (may not work)