Grilled Swordfish with Grilled Caponata

Total Time:
36 min
Prep:
15 min
Cook:
21 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 swordfish steaks, 8 ounces each
  • Olive oil
  • Salt and freshly ground pepper
  • Grilled Caponata, recipe follows
  • Grilled Caponata:
  • 1 medium eggplant, sliced lengthwise
  • 1 large red onion, peeled and sliced into 1/4-inch thick slices
  • 4 plum tomatoes, halved
  • Olive oil, for brushing vegetables, plus 1/2 cup
  • Salt and freshly ground pepper
  • 1/4 cup green olives, chopped
  • 2 tablespoons capers, drained
  • 1/4 cup golden raisins, plumped in hot water and drained
  • 2 tablespoons pine nuts, toasted
  • 3 cloves garlic, finely chopped
  • Pinch red pepper flakes
  • 1/4 cup red wine vinegar
  • 2 teaspoons honey
  • 3 tablespoons finely chopped flat-leaf parsley
Directions
  • Heat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and top with some of the Grilled Caponata. Serve.

Grilled Caponata:
  • Heat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2-inch dice.

  • Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.

  • Yield: 4 servings


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    This recipe is featured in:

    Seafood