Grilled Swordfish with Caponata Relish

1. 1

   Preheat a gas or charcoal grill.

2. 2

   Rub both sides of the fillets with olive oil and season lightly with the salt and pepper.

3. 3

   Grill until the fish is cooked, but still slightly rare in the center, turning once, about 7 minutes.

4. 4

   Remove from the heat and serve with the Caponata Relish.

5. 5

   In a small saucepan over medium heat, combine the vinegar and sugar.

6. 6

   Cook until the sugar dissolves, about 2 minutes, stirring.

7. 7

   Remove from the heat and let cool.

8. 8

   Heat 1/4-cup oil in a large, heavy saucepan over medium-high heat.

9. 9

   Add the onions and saute for 3 minutes.

10. 10

    Add the garlic, and saute for 30 seconds.

11. 11

    Add the eggplant and salt, and cook until softened, stirring occasionally, about 5 minutes.

12. 12

    Add the tomatoes and saute until thickened, about 12 minutes.

13. 13

    Add the olives and pine nuts, and stir in the vinegar mixture 1 tablespoon at a time until the desired consistency and flavor is reached.

14. 14

    Stir in the basil and remove from the heat.

15. 15

    Adjust seasoning, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.