Grilled Swordfish with Eggplant, Anchovy and Green Olives Recipe

Name: Grilled Swordfish with Eggplant, Anchovy and Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 7 1/2-ounce can caponata (eggplant appetizer); 3/4 cup green olives with pimiento, quartered; 1 anchovy fillet, finely chopped; 1 tablespoon white wine vinegar; 1 large garlic clove, finely chopped; 1/2 teaspoon dried thyme, crumbled; 4 6-ounce swordfish steaks (about 3/4 inch thick); Olive oil; 1/4 cup chopped fresh parsley; Fresh lemon wedges

Servings: persons

1 7 1/2-ounce can caponata (eggplant appetizer)
3/4 cup green olives with pimiento, quartered
1 anchovy fillet, finely chopped
1 tablespoon white wine vinegar
1 large garlic clove, finely chopped
1/2 teaspoon dried thyme, crumbled
4 6-ounce swordfish steaks (about 3/4 inch thick)
Olive oil
1/4 cup chopped fresh parsley
Fresh lemon wedges

1
Combine first 6 ingredients in medium bowl.
2
Season to taste with salt and pepper.
3
(Can be prepared 1 day ahead.
4
Cover and refrigerate.
5
Bring mixture to room temperature before using.)
6
Prepare barbecue (medium-high heat).
7
Brush fish generously with oil.
8
Season with salt and pepper.
9
Grill until just cooked through, about 3 minutes per side.
10
Transfer to plates.
11
Stir parsley into eggplant mixture and arrange atop fish.
12
Drizzle lightly with oil and garnish with lemon wedges.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 7 1/2-ounce can caponata (eggplant appetizer), 3/4 cup green olives with pimiento, quartered, 1 anchovy fillet, finely chopped, 1 tablespoon white wine vinegar, and more.

Yes, Grilled Swordfish with Eggplant, Anchovy and Green Olives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Swordfish with Eggplant, Anchovy and Green Olives

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