Grilled Swordfish with Grilled Caponata Recipe

Name: Grilled Swordfish with Grilled Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 swordfish steaks, 8 ounces each; Olive oil; Salt and freshly ground pepper; Grilled Caponata, recipe follows; 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

Servings: persons

4 swordfish steaks, 8 ounces each
Olive oil
Salt and freshly ground pepper
Grilled Caponata, recipe follows
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

1
Heat grill to high.
2
Brush swordfish on both sides with oil and season with salt and pepper.
3
Grill for 3 to 4 minutes per side for medium-well doneness.
4
Remove from the grill and top with some of the Grilled Caponata.
5
Serve.
6
Heat grill to high.
7
Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste.
8
Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through.
9
Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through.
10
Grill the tomatoes for 2 minutes per side until charred and slightly soft.
11
Remove the vegetables from the grill and cut into 1/2-inch dice.
12
Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts.
13
Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl.
14
Season with salt and pepper, to taste.
15
Slowly whisk in about 1/2 cup olive oil until dressing is emulsified.
16
Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.

372

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 18 ingredients. The key ingredients include: 4 swordfish steaks, 8 ounces each, Olive oil, Salt and freshly ground pepper, Grilled Caponata, recipe follows, and more.

Yes, Grilled Swordfish with Grilled Caponata 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 Grilled Caponata

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