Grilled Swordfish with Eggplant-Tomato Relish
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pompeian.com.
Cooking tools:
- Grill
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Paper towel
- Spatula
- Serving platter
Ingredients
- 1 yellow onion sliced, 1/2-inch thick
- 8 ounces eggplant, peeled and cut into 1/2-inch slices
- 2 Tablespoons Pompeian Robust Extra Virgin Olive Oil
- 2 medium garlic cloves, minced
- 1 cup grape tomatoes, quartered
- 8 pitted Kalamata olives, coarsely chopped
- 2 teaspoons Pompeian Organic Balsamic Vinegar
- 2 Tablespoons chopped fresh basil leaves
- 4, 6 oz. swordfish steaks or any firm, lean white fish, rinsed and patted dry
- 5 Tablespoons Pompeian Smooth Extra Virgin Olive Oil
- 1/4 teaspoon salt
- 1 medium lemon, quartered
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