Grilled Swordfish with Caponata РSt. Sup̩ry Estate Vineyards & Winery

Ingredients

• 1 lb. Swordfish, 4 oz portions
• 1 lb. San Marzano tomatoes
• 2 Tbsp red miso
• 1 yellow onion, julienne
• 1 head garlic, peeled and sliced
• 1 pint diced eggplant
• 1 pint diced zucchini
• 1 pint diced tomatoes
• ½ pint grilled peppers
• 2 Tbsp Castelvetrano wedges
• 2 Tbsp caper berries
• Sherry vinegar to taste
• 1 bunch basil chiffonade
• 2 Tbsp of basil buds
• 1/8 cup cxtra virgin olive oil