Grilled Swordfish With Caponata Relish

By á-174942

Ingredients

• CAPONATA RELISH:
• 4 swordfish fillets - (6 oz ea)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 1/3 cup red wine vinegar
• 1/3 cup sugar
• 1/4 cup olive oil
• 1/2 cup chopped yellow onion
• 1 tablespoon minced garlic
• 1 large eggplant - (abt 2 lbs) finely chopped
• 1/2 teaspoon salt
• 2 cups chopped seeded tomatoes (abt 4 large)
• 1 cup chopped pitted green olives
• 1 cup toasted pine nuts
• 1/3 cup finely-chopped fresh basil leaves

Details

Servings 4

Preparation

Step 1

Preheat a gas or charcoal grill.

Rub both sides of the fillets with olive oil and season lightly with the salt and pepper. Grill until the fish is cooked, but still slightly rare in the center, turning once, about 7 minutes. Remove from the heat and serve with the Caponata Relish.

For Caponata Relish: In a small saucepan over medium heat, combine the vinegar and sugar. Cook until the sugar dissolves, about 2 minutes, stirring. Remove from the heat and let cool.

Heat 1/4 cup oil in a large, heavy saucepan over medium-high heat. Add the onions and sauté for 3 minutes. Add the garlic, and sauté for 30 seconds. Add the eggplant and salt, and cook until softened, stirring occasionally, about 5 minutes. Add the tomatoes and sauté until thickened, about 12 minutes.

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. Stir in the basil and remove from the heat. Adjust seasoning, to taste. (Makes about 5 cups)

This recipe yields 4 servings.