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.