Ingredients
1
7 1/2-ounce can caponata (eggplant appetizer)
3/4
cup green olives with pimiento, quartered
1
anchovy fillet, finely chopped
1
tbsp white wine vinegar
1
large garlic clove, finely chopped
1/2
tsp dried thyme, crumbled
4
6-ounce swordfish steaks (about 3/4 inch thick)
1/4
cup chopped fresh parsley
Directions
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.)
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.
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