Grilled Swordfish Skewers with Tomato-Scallion Caponata | America's Test Kitchen

Ingredients

• 1 1/2 pounds skinless swordfish steaks, 1¼ to 1½ inches thick, cut into 1¼-inch pieces
• 5 teaspoons ground coriander
• Salt and pepper
• 12 ounces cherry tomatoes
• 1 small eggplant (12 ounces), cut crosswise on bias into ½-inch-thick ovals
• 6 scallions, trimmed
• 1/4 cup extra-virgin olive oil
• 1 tablespoon grated lemon zest, plus 2 lemons, halved
• 1 1/2 tablespoons honey
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup pitted kalamata olives, chopped
• 2 tablespoons minced fresh basil