Grilled Swordfish with Eggplant-Tomato Relish - Pompeian
A difference you can taste. We’re the olive oil people—a family of olive farmers and olive oil craftsmen who have been perfecting our passion since 1906.
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.
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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