Grilled Swordfish with Grilled Caponata

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Sicilian Grilling

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
21 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 21 min
Total:: 36 min

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Ingredients

4 swordfish steaks, 8 ounces each
Olive oil
Salt and freshly ground pepper
Grilled Caponata, recipe follows

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:

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

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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Comments & Reviews

recipe Grilled Swordfish with Grilled Caponata
Sandra Fowlerville, MI 11-05-2009
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Complex Flavor
Rated: 5 stars out of 5

This recipe has a number of ingredients but each add to the flnal flavor of the dish. Grilling the veggies gave the dish a... nice smokeyness. Loved it!Read more
recipe Grilled Swordfish with Grilled Caponata
meridith cape girardeau, MO 05-30-2009
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Awesome recipe!
Rated: 5 stars out of 5

I made this recipe for my husband and I over the weekend and he was so impressed!. It was excellent. Yes, I had some extra... caponata but we loved it so much we put it on grilled chicken the next night and that was excellent as well!Read more
recipe Grilled Swordfish with Grilled Caponata
Mike Gerber, CA 10-30-2008
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one of my go-to recipies
Rated: 5 stars out of 5

I love this. The key to this (as Bobby would say) is grilling the veggies, and leaving most of them (except the eggplant,... but especially the onions) a little al dente. I leave out the raisins and pine nuts, and add a little basil if it's fresh from my herb garden. I also make this with whatever veggies are in season, especially fresh squash and zucchini from the garden. WONDERFUL!!!! And I don't care if it "makes a ton", it's good for a couple days after... love it for breakfast the next day.Read more
recipe Grilled Swordfish with Grilled Caponata
Anonymous 06-19-2007
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fantastic food
Rated: 5 stars out of 5

DELICIOUS like always.
recipe Grilled Swordfish with Grilled Caponata
Brad Saratoga, CA 08-22-2006
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great tasting
Rated: 4 stars out of 5

it need a little more spice
recipe Grilled Swordfish with Grilled Caponata
JULIE Lima, OH 02-21-2005
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Delicious - but makes a ton!
Rated: 4 stars out of 5

This recipe is a very beautiful, colorful presentation. The sweetness of the raisins is a great compliment to the saltiness... of the capers. Fairly easy to make. My only negative comment is the quantity it makes, about 8 cups of caponata. Way too much for 4 servings. I will definitely make it again, but will cut the recipe by one quarter.Read more