Swordfish with Eggplant Caponata
The combination of the swordfish and eggplant make a wonderful combination to complete this dish. Making caponata does take some time but worth the effort.
Follow the recipe for my Eggplant and Sausage Caponata and omit the sausage!
Ingredients
- 2 cups Eggplant Caponata or Premade in the Jar
- 3/4 cup green olives, chopped
- 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
- Extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup chopped fresh parsley
Directions
In a large bowl combine caponata, green olives, anchovy, white wine vinegar, garlic, and thyme. Set aside!
Preheat your outdoor grill or indoor grill pan over medium heat.
Take the swordfish and drizzle with olive oil then season with salt and pepper.
If using an indoor grill pan brush with oil.
Grill the swordfish for 3-4 minutes per side; until cooked through.
To serve plate each swordfish and top with caponata then drizzle with a little olive oil and fresh parsley.