GRILLED SWORDFISH w/CAPONATA

By BobD

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

Details

Servings 4
Adapted from epicurious.com

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.