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Grilled Swordfish with Grilled Caponata Recipe

Grilled Swordfish with Grilled Caponata

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Average Rating:

Total Reviews: 12

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  • 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!

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  • 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 ...

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  • 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

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  • on July 23, 2010

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    I would make this grilled caponata for anything and everything! I was outstanding and it was treat to have leftovers for chicken the following day. I would highly recommend this recipe.

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  • on May 01, 2010

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    A wonderful meal to make together with the one you love.
    Thanks Bobby!

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  • on November 05, 2009

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    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!

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  • on May 30, 2009

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    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!

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  • on October 30, 2008

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    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.

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  • on June 19, 2007

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    DELICIOUS like always.

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  • on August 22, 2006

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    it need a little more spice

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