Monday, February 4, 2013

Grilled Swordfish with Grilled Caponata

Fish is one of our favorite things to eat and this grilled swordfish with grilled caponata turned out to be more tasty than I ever thought it would be.  Caponata is typically made with eggplant, tomatoes, garlic, pine nuts, capers and raisins and when these ingredients are tinged with the slightly smoky flavor from the grill it is just delightful.  Gerry actually made this dinner and he deserves all the credit for it since it was so delicious.  He served this over simple white rice.



Grilled Swordfish with Grilled Caponata
Makes 4 servings

4 swordfish steaks (8 ounces each)
olive oil
Salt and freshly ground black pepper

For the Caponata
1 medium eggplant, cut into 1/2-inch thick slices 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 black 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

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.  Slowly whisk in about 1/2 cup olive oil until dressing is emulsified.  Pour the dressing over the vegetables, add the parsley and toss.  Let stand at room temperature for about 30 minutes before serving.

For the Swordfish Steaks:
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.

Recipe from Food Network

Our rating:


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