Grilled Swordfish with Grilled Caponata

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  • Level: Easy
  • Total: 36 min
  • Prep: 15 min
  • Cook: 21 min
  • Yield: 4 servings
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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

  1. 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. 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.
  2. 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.

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