Grilled Swordfish with Eggplant, Anchovy and Green Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For dinner in a matter of minutes, try this Mediterranean-flavored main course. Ingredients:
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 |
Directions:
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.)
2. 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.
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