Grilled Swordfish with Eggplant-Tomato Relish

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Servings: 4

ingredients

1 yellow onion sliced, 1/2-inch thick

8 ounces eggplant, peeled and cut into 1/2-inch slices

2 Tablespoons Pompeian Robust Extra Virgin Olive Oil

2 medium garlic cloves, minced

1 cup grape tomatoes, quartered

8 pitted Kalamata olives, coarsely chopped

2 teaspoons Pompeian Organic Balsamic Vinegar

2 Tablespoons chopped fresh basil leaves

4, 6 oz. swordfish steaks or any firm, lean white fish, rinsed and patted dry

5 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

1/4 teaspoon salt

1 medium lemon, quartered

preparation

  1. Preheat grill to medium heat.
  2. Brush 2 Tablespoons Pompeian Smooth Extra Virgin Olive 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 remaining 3 Tablespoons Pompeian Smooth Extra Virgin Olive Oil, sprinkle with salt and black pepper. Cook fish 3 minutes on each side or until opaque in center.
  4. Meanwhile, chop eggplant and onions and combine with remaining relish ingredients. Serve over fish with lemon wedges.

Made With

recipe robust

Balsamic Vinegar

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