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Swordfish olive oil salt follows eggplant red onion tomatoes olive oil salt green olives capers golden raisins pine nuts garlic red pepper red wine vinegar honey flat leaf parsley
Viewed: 25 - Published at: 7 years agoIngredients
- 4 swordfish steaks, 8 ounces each
- Olive oil
- Salt and freshly ground pepper
- Grilled Caponata, recipe follows
- 1 medium eggplant, sliced lengthwise
- 1 large red onion, peeled and sliced into 1/4-inch thick slices
- 4 plum tomatoes, halved
- Olive oil, for brushing vegetables, plus 1/2 cup
- Salt and freshly ground pepper
- 1/4 cup green olives, chopped
- 2 tablespoons capers, drained
- 1/4 cup golden raisins, plumped in hot water and drained
- 2 tablespoons pine nuts, toasted
- 3 cloves garlic, finely chopped
- Pinch red pepper flakes
- 1/4 cup red wine vinegar
- 2 teaspoons honey
- 3 tablespoons finely chopped flat-leaf parsley
Method
- Heat grill to high.
- Brush swordfish on both sides with oil and season with salt and pepper.
- Grill for 3 to 4 minutes per side for medium-well doneness.
- Remove from the grill and top with some of the Grilled Caponata.
- Serve.
- Heat grill to high.
- Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste.
- Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through.
- Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through.
- Grill the tomatoes for 2 minutes per side until charred and slightly soft.
- Remove the vegetables from the grill and cut into 1/2-inch dice.
- Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts.
- Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl.
- Season with salt and pepper, to taste.
- Slowly whisk in about 1/2 cup olive oil until dressing is emulsified.
- Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving.
- Yield: 4 servings
