Grilled Swordfish with Eggplant, Anchovy and Green

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Grilled Swordfish with Eggplant, Anchovy and Green Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions