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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By meesha1093
New Hampshire
on August 13, 2012
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I was in the mood for swordfish, found this recipe and JUST finished making the caponata. I could eat just THAT with some bread and cheese for dinner, it's that good! Next time I'll double the recipe. Can't wait for dinner!
By Tomen8r
New England
on February 26, 2011
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Another winner from BFlay. I did not have green olives at home so I used a can of black olives, whcih worked out great. it really didn't take too much time to put together. And swordfish in New England isn't nearly as expensive as other parts of the country. I grilled the swordfish to 125 and let it rest, as there is no substitue for charcoal cooking. (I haven't owned a gas grill in some time. A little sweet, litte acid, crunch from the nuts and this baby rocks. I have already had requiests to prepare it again. Thanks, BFlay, my BFAM.
UPDATE: This has become one of the most requested dishes for me to prepare. Winner winner pointy nose fish dinner ...
By Gigi in Long Island
Long Island
on July 26, 2010
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I was looking for a nice grilled swordfish dish and this recipe popped up. It was so delicious and so pleasant to make on a lovely summer evening while sipping a glass of Pinot Grigio. I can't wait to have the leftover caponata tomorrow night with some crusty semolina bread, and some good provolone! My Sicilian husband gave it two thumbs up
Read all 12 reviews