- 4
0/5
(0 Votes)
Ingredients
- 4 SERVINGS
- 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
Preparation
Step 1
Combine first 6 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
Prepare barbecue (medium-high heat).
Brush fish generously with oil. Season with salt and pepper.
Grill until just cooked through, about 3 minutes per side.
Transfer to plates.
Stir parsley into eggplant mixture and arrange atop fish.
Drizzle lightly with oil and garnish with lemon wedges.