• Grilled Swordfish with Eggplant-Tomato Relish

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    Prep time:
    Cook time:
    Servings: 4
    by Mary Ann Walter
    11 recipes
    Good for summer entertaining


    • Relish:
    • 4 Tablespoons Extra Virgin Olive Oil
    • 1 onion, sliced 1/2 inch thickness
    • 1 medium eggplant, peeled and cut into 1/2inch slices
    • 2 garlic cloves, minced
    • 1 cup grape tomatoes, quartered
    • 8 pitted Kalamata olives, coarsely chopped
    • 2 teaspoons balsamic vinegar
    • 2 Tablespoons chopped fresh basil leaves
    • Fish:
    • 4 6 ounce swordfish steaks or any firm lean white fish, rinsed and patted dry
    • 3 Tablespoons Extra Virgin Olive Oil
    • 1/4 teaspoon salt
    • 1 medium lemon, quartered


    1. Preheat grill to medium heat
    2. Brush 2 tablespoons oil on both sides of eggplant and onion slices. Grill onions 1 minute on each side. Place eggplant on grill alongside onion, cook vegetables 3 minutes on each side or until tender. Allow to cool.
    3. Increase grill to high heat. Brush both sides of fish with 3 tablespoons oil, sprinkle with salt and some black pepper. Cook fish 3 minues on each side or until opaque in center.
    4. Meanwhile, chop eggplant and onions and combine with remaining 2 tablespoons oil and relish ingredients. Serve over fish with lemon wedges.

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