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
- Preheat grill to medium heat.
- 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.
- 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.
- Meanwhile, chop eggplant and onions and combine with remaining relish ingredients. Serve over fish with lemon wedges.