For dinner in a matter of minutes, try this Mediterranean-flavored main course.
Recipe information
Yield
Serves 4
Ingredients
1 7 1/2-ounce can caponata (eggplant appetizer)
3/4 cup green olives with pimiento, quartered
1 anchovy fillet, finely chopped
1 tablespoon white wine vinegar
1 large garlic clove, finely chopped
1/2 teaspoon dried thyme, crumbled
4 6-ounce swordfish steaks (about 3/4 inch thick)
Olive oil
1/4 cup chopped fresh parsley
Fresh lemon wedges
Preparation
Step 1
Combine first 6 ingredients in medium bowl. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring mixture to room temperature before using.)
Step 2
Prepare barbecue (medium-high heat). Brush fish generously with oil. Season with salt and pepper. Grill until just cooked through, about 3 minutes per side. Transfer to plates. Stir parsley into eggplant mixture and arrange atop fish. Drizzle lightly with oil and garnish with lemon wedges.
