Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
36 min
Prep:
15 min
Cook:
21 min
Yield:
4 servings
Level:
Easy

Ingredients

Grilled Caponata:

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.

More from:

Summer Seafood

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Grilled Swordfish with Lemon, Mint and Basil

Recipe courtesy of Giada De Laurentiis

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Moroccan Grilled Salmon

Recipe courtesy of Food Network Kitchen

Grilled Lobster Tails with Lemon-Red Fresno Butter

Recipe courtesy of Bobby Flay

Grilled Shrimp

Recipe courtesy of Rachael Ray

Grilled Scallops

Recipe courtesy of Lan Chirico

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword