This is a print preview of "Grilled Swordfish with Eggplant-Tomato Relish" recipe.

Grilled Swordfish with Eggplant-Tomato Relish Recipe
by Mary Ann Walter

Grilled Swordfish with Eggplant-Tomato Relish

Good for summer entertaining

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Ingredients

  • 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

Directions

  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.