Grilled Swordfish With Caponata Relish

Recipe Ingredients

4		Swordfish fillets - (6 oz ea)
2 tablespoons	30ml	Extra-virgin olive oil
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Caponata Relish
1/3 cup	78ml	Red wine vinegar
1/3 cup	65g / 2.3oz	Sugar
1/4 cup	59ml	Olive oil
1/2 cup	31g / 1.1oz	Chopped yellow onion
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Eggplant - (abt 2 lbs) - finely chopped (large)
1/2 teaspoon	2.5ml	Salt
2 cups	125g / 4.4oz	Chopped seeded tomatoes - (abt 4 large)
1 cup	146g / 5.1oz	Chopped pitted green olives
1 cup	237ml	Toasted pine nuts
1/3 cup	13g / 0.5oz	Finely-chopped fresh basil leaves

Recipe Instructions

Preheat a gas or charcoal grill.

Rub both sides of the fillets with olive oil and season lightly with the salt and pepper. Grill until the fish is cooked, but still slightly rare in the center, turning once, about 7 minutes. Remove from the heat and serve with the Caponata Relish.

For Caponata Relish: In a small saucepan over medium heat, combine the vinegar and sugar. Cook until the sugar dissolves, about 2 minutes, stirring. Remove from the heat and let cool.

Heat 1/4 cup oil in a large, heavy saucepan over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic, and saute for 30 seconds. Add the eggplant and salt, and cook until softened, stirring occasionally, about 5 minutes. Add the tomatoes and saute until thickened, about 12 minutes.

Add the olives and pine nuts, and stir in the vinegar mixture 1 tablespoon at a time until the desired consistency and flavor is reached. Stir in the basil and remove from the heat. Adjust seasoning, to taste. (Makes about 5 cups)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E05) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.