Grilled Swordfish with Egglant-Tomato Relish

Category: Main Dish

Cuisine: not set

Ready in 45 minutes
by rainadawn

Ingredients

4- 6 ounce swordfish steaks, or any firm lean white fish rinsed and patted dry

3 tbsp Extra virgin olive oil

1/4 tsp sea salt

4 tbsp Extra virgin olive oil

1 yellow onion sliced 1/4' thick

8 ounces eggplant peeled, cut into 1/2' slices

2 cloves garlic minced

1 cup grape tomatoes quartered

8 pitted kalamata olives coursely chopped

2 tsp balsamic vinegar

2 tbsp fresh basil chopped


Directions

Preparation Preheat grill to medium heat. 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. Increase grill to high heat. Brush both sides of fish with 3 tablespoons 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 2 tablespoons oil and relish ingredients. Serve over fish with lemon wedges.

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